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 colder months of the year 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!
Vegetarian chili recipe
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.
Recipe tips and notes
- I make my vegetable chili with butternut squash, but pumpkin will work great as well. Butternut squash is a bit sweeter and has a less stringy texture, while pumpkin has a more earthy flavour. So both good options that will bring slightly different things to the chili.
- Or go a slightly different direction with sweet potato instead of either. Sweet potato will cook faster so reduce cooking time by 10 minutes or until you are happy with the texture.
- Chocolate is an optional extra, but I would encourage you give it a try! Just a small amount of chocolate will create a deep, rich flavour in the chili. Unsweetened baking chocolate or dark chocolate are the best options.
- I tend to use dry lentils in most recipes but for this one canned lentils could also be used. If you do, reduce the cooking time by 10 minutes.
Serving suggestions
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.
Storage and leftovers
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
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 onion
- 2 cloves garlic
- 1 tbsp cumin
- ½ tsp chilli powder
- 1 tsp ground coriander
- ½ tsp oregano
- ½ tsp This is an affiliate link.smoked paprika
- 1 This is an affiliate link.bay leaf
- 250g / 1 cup green lentils dry
- 400g / 14oz red kidney beans
- 700ml / 3 cups water
- 1 vegetable stock cube
- 400g / 14oz canned tomatoes
- 320g / 2 cups butternut squash or pumpkin diced
- 1 square chocolate 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.
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