Butternut Squash & Beluga Lentil Chili + Smoky Cashews

• Vegetarian

• Produce

  • 1 cup Beluga lentils, dry
  • 3 cups Butternut squash
  • 1/4 tsp Chipotle, powder
  • 1 Cilantro, fresh
  • 4 Garlic cloves
  • 1 Jalapeno pepper
  • 4 Lacinato kale, leaves
  • 1 Lime, wedges
  • 1 Onion, large
  • 1 tsp Oregano, dried
  • 1 Red bell pepper
  • 1 28-oz can Tomatoes

• Canned Goods

  • 1 tbsp Tomato paste
  • 2 cups Vegetable stock

• Condiments

  • 2 tbsp Maple syrup, pure

• Pasta & Grains

  • 1 Grain

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1 tsp Cinnamon, ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 Cashews, Smoky
  • 1 1/2 tsp Cumin, ground

• Dairy

  • 1 Yogurt

Found on thegreenlife.ca

Description

Ingredients

• 1½ tsp ground cumin
• 1 tsp ground cinnamon
• 1½ tsp chili powder
• 1 tsp dried oregano
• ¼ tsp chipotle powder
• 1 tsp sea salt (+ more as needed)
• 1 tbsp coconut oil, for cooking
• 1 large onion, finely chopped
• 4-5 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced (optional, to taste)
• 1 red bell pepper, diced
• 3 cups diced butternut squash (about ½ large butternut squash)
• 1 cup dry beluga lentils
• 1 28-oz can diced tomatoes (I used fire roasted)
• 1 tbsp tomato paste
• 2 cups vegetable stock
• 2 tbsp pure maple syrup
• 4-5 leaves lacinato kale, stems removed and finely chopped
• Yogurt (use plant-based for a vegan option), or sour cream
• Fresh cilantro
• Lime wedges
• Smoky cashews (recipe in notes below)*
• Grain of choice, such as quinoa, brown rice, millet, etc. (optional)

Directions

• Start by mixing all the spices together in a small bowl, so that they’re all ready to go.
• Heat coconut oil in a large pot over medium heat. Add the onions and cook for a few minutes, until soft and translucid. Then add the garlic, jalapeño pepper, and spice mix. Mix to coat.
• Add the bell pepper, butternut squash, lentils, diced tomatoes, tomato paste, vegetable stock and maple syrup and stir well.
• Let simmer for about 30-35 minutes, stirring occasionally, until the squash is cooked through and the lentils are tender. Taste and adjust seasoning by adding more salt if needed. Add chopped kale and stir well. Remove from heat.
• Spoon chili into bowls, on a bed of grain if you’d like (optional), or as is. Top with a dollop of yogurt or sour cream, a good squeeze of lime juice, fresh cilantro and smoky cashews.

Nutrition