Sweet Salty Spicy

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November 17, 2014 by: Charlie Rioux

Buttercup Squash Lentil Chili (vegan, gluten-free, oil-free)

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I got a buttercup squash in my weekly organic food basket and wasn’t sure what to do with it, so it waited patiently on my counter for a couple weeks. With the cold weather, I ended up craving chili since it is so warm and filling.

Inspired by my pumpkin chili, I decided to use my squash to make this dish. The result is thick, spicy, slightly sweet and slightly nutty chili. If you like a more “meaty’ texture in your chili, you will also love the addition of lentils to the mix, which yield a more hearty texture than if you only use beans.

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Buttercup Squash Lentil Chili
2014-11-17 13:55:32
Serves 8
vegan, gluten-free, oil-free, soy-free, nut-free
Save Recipe
Print
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 1 medium buttercup squash, skin removed, chopped in 2 inch cubes
  2. 1 yellow onion, chopped
  3. 3 cloves garlic, minced or pressed
  4. 3 carrots, peeled and diced
  5. 2 celery stalks, diced
  6. 1 green bell pepper, diced
  7. 1 can (15 oz) red kidney beans
  8. 1 can (15 oz) pinto beans
  9. 1 can (28 oz) diced tomatoes
  10. 1 can (28 oz) crushed tomatoes
  11. 1 1/2 cups water
  12. 1 cup brown lentils
  13. 2 tsp cumin
  14. 2 tbsp chili powder
  15. 2 tsp dried oregano
  16. 1/2 tsp dried parsley
  17. Pinch cayenne pepper
  18. Salt, pepper to taste
Instructions
  1. Fill a 6-quart pot with water and bring to a boil. Prep your squash.
  2. Add cubed squash to the boiling water and cook for 20-30 minutes, until soft. Meanwhile, prepare remaining ingredients.
  3. Drain the squash and transfer to a bowl. Mash well with a fork or potato masher.
  4. Add 2-3 tbsp of water to the same 6-quart pot. Add onion, garlic, carrots, celery and bell pepper. Cook over medium heat until vegetables are softened and onion is translucent.
  5. Add kidney beans, pinto beans, diced tomatoes, crushed tomatoes, water, lentils, spices and mashed squash. Stir well.
  6. Bring to a boil, reduce heat to low, cover and cook for 1 hour, stirring every 15 minutes.
Adapted from Pumpkin Chili
Adapted from Pumpkin Chili
Sweet Salty Spicy https://sweetsaltyspicy.net/
IMG_0806

 

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Comments

  1. Angie@Angie's Recipes says

    November 18, 2014 at 5:42 AM

    I love to use squashes or pumpkins in my veggie chilli too. This looks really super, Charlie.

    Reply
  2. Amrita @ MyWifeMakes.com says

    November 23, 2014 at 5:30 AM

    Ooooh my mouth is watering at 10pm at night….evil! Love love love how this looks, have a complete weakness for anything rich and hearty with lentils in it – definitely bookmarking for one of next week’s dinners!

    Reply

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Welcome to my blog! I am Charlie, and this is my recipe blog where I share my love for making delicious meals and treats. All my recipes are vegetarian and the majority are vegan.

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