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
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!