Harissa Lentil & Butternut Squash Chili
A vegetarian chili so good you won't even miss the meat. This protein-packed chili, made with lentils, butternut squash, chickpeas and kidney beans is the perfect weeknight dinner or game-day snack. So easy to make it's sure to become a staple in your weeknight dinner rotation.
Ingredients
- 2 Tbsp canola or grape seed oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- Kosher salt and freshly ground black pepper
1 small serrano pepper, minced (remove the seeds or omit altogether for a less spicy version)
- 3 large garlic cloves, minced
- 1 Tbsp tomato paste
-
1 Tbsp + 1 tsp Rumi Harissa spice blend, divided
-
2 tsp Rumi Ground Black Cumin
- 2 (15-ounce) cans diced tomatoes
1 quart (4 cups) vegetable broth
- ¾ cup dry red lentils, rinsed and drained
- 1 small butternut squash, cubed (about 3 cups cubed squash)
- 1 (15-ounce) can kidney beans, drained
- 1 (15-ounce) can chickpeas, drained
Fresh cilantro, for serving
Directions
Add the oil to a large stock pot and heat over medium heat. Add in the onion and bell pepper and season with a pinch of salt. Saute until beginning to soften, about 3-5 minutes.
Add in the serrano and garlic and season with another pinch of salt. Saute until tender and fragrant, about 5 minutes more.
Stir in the tomato paste and 1 Tbsp Harissa spice until well coated and fragrant.
Add in the diced tomatoes, black cumin, 1 tsp each salt and Harissa spice, and the vegetable broth. Bring to a boil. Once boiling, add in the lentils. Reduce the heat to a gentle simmer over medium heat.
- Continue cooking for about 10-15 minutes, until the lentils are mostly tender.
- Add in the butternut squash and 1 tsp salt and continue cooking until the squash is just fork tender, about 15 minutes more.
- Stir in the beans and chickpeas and continue simmering for about 5 minutes more, allowing the flavors to meld.
- Divide into bowls and top with fresh cilantro and any additional toppings of your choice (avocado, Greek yogurt, tortilla chips, etc.). Dig in!
