Lentil + Butternut Squash Chili

An Āyurvedic spin on chili that’s perfect for Vata season!

In this delicious version of chili, we’ve swapped some of the larger beans (kidney, black, or pinto beans) for smaller, easier to digest lentils. We’ve also added some butternut squash for a touch of sweetness and texture.

Ingredients

2 TBS ghee (or olive oil)
1 medium onion, chopped
4 garlic cloves, minced (omit for high Pitta)
1 large yellow bell pepper, chopped
2 cups dry lentils, rinsed (red, brown, or green)
3 tsp chili powder (reduce for high Pitta)
2 tsp cumin powder
2 tsp oregano
2 (14.5 oz.) cans of no-salt diced tomatoes
1 dry bay leaf
7 cups vegetable stock
3 cups cubed butternut squash
2 (15 oz.) cans of red kidney beans, rinsed
himalayan mineral salt & fresh cracked black pepper, to taste

Method

In a 6-quart heavy-duty stock pot or dutch oven, heat olive oil over medium heat. Add onions and bell pepper. Cook for 5-6 minutes or just until the vegetables begin to soften. Stir in garlic and cook for 30 seconds or until fragrant.
Add lentils, chili powder, cumin, and oregano. Season to taste with salt and pepper, and cook for about 1 minute, stirring nonstop.
Add tomatoes, bay leaf, and stock. Bring to a simmer, reduce heat to low, and simmer partially covered for 15-20 minutes or until lentils are soft around the edges but firm to bite. Liquid will also slightly reduce.
Add butternut squash and continue to simmer for 15 minutes. You might also want to taste for salt here and add more if needed.
Stir in beans and cook just until heated through about 2-3 minutes. Check squash for doneness. It should be knife-tender. Discard the bay leaf and serve with toppings of choice. Enjoy!

recipe adapted from Katya via the Little Broken food blog.