Lentil and Butternut Squash Vegetarian Chili 

​A hearty, comforting and filling vegetarian chili chock full of protein-rich lentils, butternut squash, onion, chiles, peppers, garlic, tomatoes and warming spices galore. Served alongside some perfectly complementary crispy & spicy chickpea quinoa crackers, you have one big, filling bowl of gluten free, vegan, nutritious deliciousness perfect for an autumn’s eve’!

2 tbs olive oil
1 onion, chopped
2 garlic cloves, minced
2 roasted green chiles or jalepenos, finely chopped
1 sweet bell pepper, chopped
1 1/2 cups dry brown lentils
1/2 cup tomato sauce or salsa of choice
6 cups vegetable broth
1 bay leaf
1 tbs coconut sugar
1 tbs ground cumin
2 tsp garlic powder
1 tsp ground oregano
1/4 tsp ground cinnamon
1/4 tsp chili powder
1/4 tsp cayenne pepper
2 cups cubed butternut squash, fresh or frozen
2 tbs fresh cilantro, chopped
1 tsp lemon juice
sea salt, to taste
1 batch of spicy chickpea quinoa crackers
Optional Garnishes:
cheese, sour cream or yogurt, cilantro

View the full recipe at moon and spoon and yum. →