Butternut Squash & Black Lentil Chili + Smoky Cashews

This chili is super cozy, tasty, slightly spicy, and totally comforting. It's everything you can wish for at this time of year. I swapped the usual beans for black beluga lentils and added some butternut squash and kale to the mix for an extra dose of vitamin A and antioxidants. 

If you can’t get your hands on black lentils, feel free to use green or Puy lentils instead. The smoky cashews are optional, but they're delicious and add a nice nuttiness and crunchiness to this dish. It’s a quick extra step that I recommend not to skip.:)

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Butternut Squash & Black Lentil Chili + Smoky Cashews

Spice mix

• 1 1/2 tsp ground cumin

• 1 tsp ground cinnamon

• 1 1/2 tsp chili powder

• 1 tsp dried oregano

• 1/4 tsp chipotle powder

• 1 tsp sea salt (+ more as needed)

Chili

• 1 tbsp coconut oil, for cooking

• 1 large onion, finely chopped

• 4-5 garlic cloves, minced

• 1 jalapeño pepper, seeded and minced (optional, to taste)

• 1 red bell pepper, diced

• 3 cups diced butternut squash (about 1/2 large butternut squash)

• 1 cup dry beluga (black) lentils (or use green or Puy lentils)

• 1 28-oz (796 ml) can diced tomatoes (I used the Muir Glen fire roasted kind)

• 1 tbsp tomato paste

• 2 cups vegetable stock

• 2 tbsp pure maple syrup

• 4-5 leaves lacinato kale, stems removed and finely chopped

Suggested toppings

• Yogurt or sour cream (use plant-based if vegan)

• Fresh cilantro

• Lime wedges

• Smoky cashews (recipe in notes below*)

• Grain of choice (such as quinoa, brown rice, millet, etc.)

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MEthoD

1. Start by mixing all the spices together in a small bowl, so that they’re all ready to go.

2. Heat coconut oil in a large pot over medium heat. Add the onions and cook for a few minutes, until soft and translucid. Then add the garlic, jalapeño pepper, and spice mix. Mix to coat.

3. Add the bell pepper, butternut squash, lentils, diced tomatoes, tomato paste, vegetable stock and maple syrup and stir well.

4. Let simmer for about 30-35 minutes, stirring occasionally, until the squash is cooked through and the lentils are tender. Taste and adjust seasoning by adding more salt if needed. Add chopped kale and stir well. Remove from heat.

5. Spoon chili into bowls, on a bed of grain if you’d like (optional), or as is. Top with a dollop of yogurt or sour cream, a good squeeze of lime juice, fresh cilantro and smoky cashews.

For the smoky cashews: In a small bowl, mix together 1 teaspoon of each of the following: avocado oil or olive oil, maple syrup and smoked paprika. Add a good pinch of sea salt. Set aside. Toast 3/4 cup raw cashews in a dry skillet over medium heat for 3-4 minutes, or until fragrant and lightly toasted. Add the reserved spice mixture and toss well to coat. Cook for one more minute, stirring frequently. Let cool completely before serving.