Hands Down the BEST Chili I’ve Ever Made!

Oh my gosh is this Chili is SO good! I had a few winter veggies that were on their last leg, so I decided to throw things together and create a chili last night. Boy, did I do good! It was super delicious, so I thought I’d share! Enjoy!

BUTTERNUT SQUASH AND BLACK LENTIL CHILI

1 Medium Red Onion, peeled and diced

2 Carrots, peeled and chopped

2 Celery Ribs, peeled and chopped

2 1/2 cups of Butternut Squash, cut in 1/2 inch pieces (about 1 medium squash)

3 Garlic Cloves, minced

1 heaping tbsp of Tomato Paste

Spices – 4 tbsp of cumin, 2 tbsp chili powder, 2 tsp cinnamon, 1/4 tsp cayenne, 1/2 tsp coriander, 1/4 tsp gram masala, a few dashes of tabasco (add more spices if you like it hotter)

1/3 cup of red wine

2 cans of beans (I used Cannellini and Black Beans), rinsed and drained

14 oz can of tomatoes (fire roasted ones are great!)

2 1/2 cups of veggie stock

1 cup of Black Lentils, rinsed

DIRECTIONS:

Saute Onion, Carrots, and Celery, until brown.

Add Squash, Garlic, Tomato Paste & Spices. Saute for 2-3 minutes.

Add red wine to deglaze the pan.

Stir in beans, tomatoes, and stock. Cover and bring to a boil. Upon boiling, turn to a simmer and let sit for an hour.

Stir in Black Lentils and simmer for at least another hour, longer if you have time! Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s