Warm yourself from the inside out with this savoury Vegetarian Chili made with nutty lentils, sweet butternut squash and tasty beans. Finished with just a hint of heat, this chili is the perfect winter dish!
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A dish for the cold winter months is essential for any kitchen. As the temperature drops, we crave something to warm us from the inside out!
At this time a year, a warming chili will always hit the right spot. And with a mix of flavours and just the right amount of spice, this is just the chili you’ve been waiting for!
Why you’ll love it
This chili is a medley of textures and flavours with a hint of spice on top. The combination of nutty lentils, savoury beans and sweet squash strikes just the right balance.
Together they make this vegetarian chili incredibly satisfying, the sort of meal that will keep you feeling good long after. Yet because of the wholesome ingredients, it is also very lean!
The chocolate is an optional extra in this chili. It doesn’t make it sweeter but does give a richer taste.
What to serve with vegetarian chili
A bowl of chili is lovely when finished with grated cheese. Add it when the chili is hot so it has the chance to melt. A few pieces of green onion are a favourite of mine and add a bit of freshness and colour.
This chili can be served on its own or with a piece of crusty bread. It is also delicious over a bed of fluffy rice.
Leftovers and storage
As with many chilis, this one only gets better as leftovers. Letting the ingredients have a bit more time together gives the flavours have the chance to meld.
Store the chili in the fridge in an airtight container. It will store for a week. It can also freeze very well, also in an airtight container. Warm up any leftovers in a saucepan or microwave.
Vegetarian Lentil and Butternut Squash Chili
Savoury chili made with lentils, butternut squash and beans.
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 1 tablespoon cumin
- ½ teaspoon chilli powder
- 1 teaspoon ground coriander
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- 1 bay leaf
- 250g/1 cup green lentils, dry
- 400g/14oz red kidney beans
- 3 cups water
- 1 veg stock cube
- 400g/14oz canned tomatoes
- 320g/2 cups diced butternut squash or pumpkin
- 1 square chocolate bar (optional)
Instructions
- Heat the olive oil in medium pot, then add the chopped onion and cook over low heat for 7-10 minutes, then add the minced garlic and all the spices, mix to combine.
- Add the dried lentils, red kidney beans, water, canned tomatoes and the stock cube, bring to a boil and cook for 20 minutes.
- Meanwhile peel, core a butternut squash. Dice a half of it and keep the other half for another use.
- After 20 minutes of simmering add the diced squash and chocolate, cover with a lid and cook for 40 minutes longer.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 208mgCarbohydrates: 36gFiber: 8gSugar: 6gProtein: 10g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.
where are the beans?
Sorry about that. The recipe has been amended.