Looking for a cozy, heartwarming dish that’s packed with flavor and nutrition? Dive into this delightful Vegetarian Lentil Butternut Squash Chili that will warm your soul and tantalize your taste buds! With its vibrant colors and rich, hearty texture, this chili is not only a feast for the eyes but also a comforting meal that’s perfect for chilly evenings or any time you crave something satisfying. Plus, it's incredibly easy to prepare, making it the ideal choice for both seasoned cooks and kitchen novices alike. Get ready to impress your family and friends with a dish that’s bursting with wholesome goodness and irresistible flavor!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup lentils, rinsed
- 1 medium butternut squash, diced
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups vegetable broth
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by rinsing lentils, dicing butternut squash into 1/2-inch cubes, chopping onion, and mincing garlic.
- Heat a large pot or Dutch oven over medium heat. Add a splash of olive oil and sauté the chopped onions until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning and release the aromatic flavors.
- Sprinkle chili powder and cumin over the onion and garlic mixture, stirring to coat and toast the spices for about 1 minute.
- Add the diced butternut squash to the pot and stir to combine with the spiced onion mixture.
- Pour in the vegetable broth, rinsed lentils, and canned diced tomatoes. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce heat to low and cover the pot. Simmer for 25-30 minutes, or until lentils and squash are tender.
- Season with salt and pepper to taste, adjusting spices as needed during cooking.
- Once lentils are soft and squash is tender, remove from heat and let sit for 5 minutes to allow flavors to meld.
- Serve hot, garnished with fresh chopped cilantro and optional toppings like avocado or Greek yogurt.
Tips
- Prep Ahead: To save time, you can prepare the lentils and chop the vegetables the day before. This will make your cooking process quicker and more efficient.
- Customize Your Spice Level: If you like your chili with a kick, consider adding some diced jalapeños or a pinch of cayenne pepper along with the chili powder to enhance the heat.
- Use Fresh Herbs: Fresh cilantro adds a burst of flavor at the end, but you can also experiment with other herbs like parsley or even a squeeze of lime juice for added brightness.
- Make it Creamy: For a creamier texture, blend a portion of the chili before serving or stir in a dollop of Greek yogurt or sour cream for a rich finish.
- Leftovers: This chili tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
- Serving Suggestions: Serve with crusty bread, over rice, or alongside a fresh green salad for a complete meal that’s both satisfying and nutritious.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
