Red Lentil Chili in an Acorn Squash
Hang on tight friends, this Red Lentil Chili in an Acorn Squash is about to blow.your.mind!
I’ll keep it short and sweet because I’m recognizing more than ever, life is short and you need to live every moment to the fullest! Wise words a woman very close to me echos still in my heart.
Now, why this Red Lentil Chili?
Because we all could use a little more inspiration for Meatless Monday right?!
This recipe is easy, simple and totally delicious. I promise you, if you make this now, you can enjoy the little moments more often all week long. Brilliant, I know!
Red Lentil Chili in an Acorn Squash
This warm, comforting bowl of goodness is packed with fiber, flavor and a whole lot of love! Perfect for those long, cool winter nights.
Print
Share by Email
Servings: 4 servings
Ingredients
- Red Lentil Chili
- 1 teaspoon olive oil
- 1/2 medium onion diced
- 1 large green beller pepper seeded and diced
- 1 jalapeno seeded and diced
- 2 cloves garlic minced
- 28 ounce can diced tomatoes
- 1 cup no salt added tomato sauce
- 1 cup low sodium vegetable broth
- 1 cup dried red lentils rinsed and sorted
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 15 ounce can no salt added black beans drained and rinsed
- 15 ounce can no salt added kidney beans drained and rinsed
- 28 ounce can hominy drained and rinsed
- Acorn Squash Bowl
- 2 acorn squashes cut in half and seeded
- 1/4 teaspoon olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 425*F.
- In a large pot over medium-high heat, add the oil and saute onions and bell peppers together for about 3 to 5 minutes. Add in the jalapeno and garlic, stir.
- Add the canned tomatoes, sauce, vegetable broth and red lentils to the pot. Stir in the spices and cover with a lid over low heat for 40 minutes.
- On a baking sheet, place 4 halves of acorn squash and drizzle with olive oil, salt and pepper.
- Bake for 40 minutes, or until fork tender. Turn off oven and let squash cool on baking sheet.
- Meanwhile, remove lid from pot and stir in the canned beans and hominy. Turn heat to medium and stir for 5 more minutes.
- Remove from heat and add 1 cup of chili into each half of squash.
- Garnish with celery leaves or cilantro.
- Enjoy!
Notes
Recipe makes 10-12 cups of chili. Freeze for up to 3 months or refrigerate for 7 days in a sealed container.
Did You Make This? I'd Love to See It!Mention @shawsimpleswaps or tag #shawkitchen!
Natalie says
Definitely making this soon. I love stuffed squash!
Elizabeth Shaw says
It’s so easy!
Lorie says
Truth: lentil chili made but not acorn squash. Yes. I’m that lazy. But it was so good!!!
Elizabeth Shaw says
LOL you do you girl!
Emily says
I don’t usually feel very confident cooking lentils, but this recipe turned out awesome! Love it in the acorn squash, I will be making this again. Thanks
Elizabeth Shaw says
So glad you liked this!
Meme says
Just made this because I wanted to use up some of my red lentils in the cabinet and it did not disappoint!! It made a ton too so now i have leftovers for the week!
Lindsey says
This did blow my mind!! Such a great recipe, thanks!
Tawnie Kroll says
The perfect Fall dish! These flavors sound so so good together, and satisfying!
Maria says
How many red lentils are supposed to be in this recipe? The quantity is not listed. Thanks!
Elizabeth Shaw says
Hi Maria! The recipe indicates 1 cup dried red lentils! Let me know if you have further questions. Hope you enjoy!
Mandy H. says
Looks delicious, can’t wait to try this!!
Elizabeth Shaw says
Thank you sweet Mandy!! Miss you!!
EA - The Spicy RD says
Love your creative take on the “bowl” theme Liz! Your lentil chili looks divine, and, no doubt, Mr. Spicy would approve too 🙂 Here’s to living every moment to the fullest~cheers!!!
Elizabeth Shaw says
Ah thanks EA! I seriously think we need a holiday spicefest where these to men meet– and we drink wine 🙂
Lauren O'Connor says
Love this idea of using the squash as a bowl and this chili certainly a great way to get a protein-packed meal!
Elizabeth Shaw says
Thanks Lauren- I like to think about it as a hole in one!
Sonali- The Foodie Physician says
Very wise words indeed. Once again, great minds think alike- I love that you used an edible bowl too! I’m sure the smoky flavors in the chili worked beautifully with the sweet acorn squash!
Elizabeth Shaw says
You are the best! Mr. CEO has been obsessed with this chili, he’s asked for it repeatedly since I brought it home from my moms! #forthewin!