Cozy Butternut Squash Veggie Chili

Serving Size: 4-6

Total Time: 35-40 minutes


1 Tbps olive oil

1 sweet onion

2 bell peppers (red, yellow or orange)

2 tsp minced garlic

3 Tbps chili pepper

1 tsp black pepper

1 tsp cinnamon

1 tsp turmeric

1 cup lentils

32 oz. (4 cups) vegetable broth

1 can (14 oz.) tomato sauce

1 can (14 oz.) black beans

1 can (14 oz.) garbanzo beans

1 can (14 oz.) red kidney beans

1 can (14 oz.) diced tomatoes

1 cup pureed butternut squash

*1 tsp cayenne pepper


  1. Dice onion and bell peppers. Saute in olive oil over medium heat in a large pot for 5-7 minutes. Add garlic and spices and heat until fragrant.
  2. Add lentils, vegetable broth, and tomato sauce in pot and bring to a boil.
  3. Turn heat down to low, and let mixture simmer for 15-20 minutes.
  4. After the lentils have completely cooked, add all beans, tomatoes, and pureed butternut squash.
  5. Add salt to taste (and cayenne pepper if you like your chili with heat, omit if you have kids who are sensitive to spice!)
  6. Enjoy!

This is the perfect chili to kick off the fall season! You can serve this with cornbread, tortilla chips, a nice multigrain bread, or just plain. A crowd pleaser for sure!


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