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!
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
- 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
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.
Recipe makes 10-12 cups of chili. Freeze for up to 3 months or refrigerate for 7 days in a sealed container.