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–+ servings
Bowl of vegetarian chili with grated cheese and spoon
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Vegetarian Lentil and Butternut Squash Chili

Savoury chili made with lentils, butternut squash and beans.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: vegetarian chili
Servings: 6
Author: Julia Frey of Vikalinka

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 This is an affiliate link.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. 

Notes

  • I prefer to use butternut squash, but pumpkin works great here as well. Pumpkin will give the chili a more early flavour, whereas butternut squash is a bit sweeter. Both good options that will give slightly different taste to the chili!
  • Or to really change it up, make it with sweet potatoes instead. They will cook faster, so the cooking time will need to be reduced by about 10 minutes, or until you are happy with the texture.
  • Chocolate may be optional, but it does add a deep, rich flavour. Just a small amount is enough. Unsweetened baking chocolate or dark chocolate work best.
  • I normally use dry lentils but canned lentils can also be used. If you do, reduce the cooking time by 10 minutes.

Nutrition

Calories: 339kcal | Carbohydrates: 57g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 220mg | Potassium: 1127mg | Fiber: 21g | Sugar: 8g | Vitamin A: 5978IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 7mg