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Lentil Chili with Butternut Squash

Lentil and Butternut Squash Chili

This lentil chili with butternut squash is a hearty vegetarian one-pot made with lentils, kidney beans and warming spices. Easy to prepare, protein-rich and perfect for meal prep.

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Course Main Dish
Category American, vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 395 kcal
Autor Elle

Ingredients

  • 2 tablespoons olive oil
  • 2-3 small yellow onions, finely chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon chilli powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon cayenne pepper, or to taste
  • 300 g green or brown lentils, rinsed well (1½ cups) - see tips below
  • 2 x 400 g can crushed or diced tomatoes
  • 1 litre vegetable or chicken broth (4 cups)
  • 1 small butternut squash (up to 1 kg), peeled and cut into 1.5 cm cubes
  • 1 x 400 g can red kidney beans, rinsed and drained
  • sea salt and freshly ground black pepper, to taste
  • juice of 1/2 lime, plus more to taste

To serve (optional):

  • fresh coriander
  • diced avocado
  • finely chopped red onion or sliced green onion
  • grated cheese (add while the chilli is hot so it melts beautifully)

Method

  1. Heat the olive oil in a large heavy-based pot or Dutch oven over medium heat. Add the onions and red pepper. Cook for 5–6 minutes, until softened. Stir in the garlic and cook for 30 seconds until fragrant.

  2. Add the tomato paste, chilli powder, cumin, oregano and cayenne. Cook for 1 minute, stirring continuously, until fragrant.

  3. Stir in the lentils, canned tomatoes and broth. Bring to a gentle simmer. Reduce the heat slightly and cook partially covered for 15–20 minutes, until the lentils are beginning to soften but still hold their shape.

  4. Add the butternut squash. Season with salt and pepper. Continue to simmer, partially covered, for another 15–20 minutes, or until the squash is fork-tender and the lentils are soft but still holding their shape.

  5. Stir in the kidney beans and cook for 2–3 minutes, until heated through. Stir in the lime juice and adjust seasoning to taste. Serve with your favourite toppings. Enjoy!

Notes

  • Brown Lentils: Some brown lentil varieties, especially "Tellerlinsen" or "Berglinsen", can have a slightly earthy, mildly bitter taste due to their natural tannins. If you’re sensitive to this flavour, soak them for about 1 hour before cooking and drain, or rinse very thoroughly under cold water until the water runs clear.
  • Green Lentils: Including French-style varieties are typically milder in taste, hold their shape well, and do not require soaking — just rinse and cook as directed.
  • Optional Add-Ins: Add 1 grated carrot along with the onions and red pepper for extra sweetness and nutrition. Stir in 100–150 g frozen sweetcorn during the final few minutes for a subtle pop of sweetness. Add an extra can of kidney beans for a heartier, protein-rich chilli.
  • Serving ideas: Serve on its own, over rice or quinoa, or with tortilla chips. It’s also perfect with crusty bread.
  • Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freeze for up to 3 months.