Name: Hearty Butternut Squash & Lentil Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 medium butternut squash (2–3 lbs., peeled, seeded, cut into 1-in. cubes); 2 Tbsp. Primal Kitchen Avocado Oil; 1/4 tsp. Redmond Real Salt; 1/4 tsp. black pepper; 1/4 tsp. paprika; 1 cup dry green or brown lentils (rinsed, or 2 15 oz. cans for quick version*); 3 cups vegetable broth (or filtered water); 2 cloves garlic (minced); 1 tsp. oregano; 1/2 tsp. crushed red pepper flakes; 1/2 cup sun-dried tomatoes (chopped); 2 tsp. Primal Kitchen Balsamic Vinegar; 1/4 cup fresh basil leaves (chopped, plus more for garnish); 1/2 lemon (juiced)

Chili gets a seasonal twist in this hearty lentil chili. Instead of the usual beans, tender lentils take the spotlight, making this dish as unique as it is satisfying. Roasted butternut squash, arguably autumn’s favorite veggie, adds sweetness and depth, while herbs and spices bring cozy warmth to every bite. Vegan, gluten-free and brimming with flavor, it’s a fall recipe that stands out from the rest. Make it with canned lentils if you want to savor it faster!

Butternut Squash Lentil Chili in Artistic Round Bowl on Burlap Placemat Next to Whole and Cut Up Squash

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Hearty Butternut Squash & Lentil Chili

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Calories 376 kcal

Author Liana Werner-Gray

Ingredients

1 medium butternut squash 2–3 lbs., peeled, seeded, cut into 1-in. cubes
2 Tbsp. Primal Kitchen Avocado Oil
1/4 tsp. Redmond Real Salt
1/4 tsp. black pepper
1/4 tsp. paprika
1 cup dry green or brown lentils rinsed, or 2 15 oz. cans for quick version*
3 cups vegetable broth or filtered water
2 cloves garlic minced
1 tsp. oregano
1/2 tsp. crushed red pepper flakes
1/2 cup sun-dried tomatoes chopped
2 tsp. Primal Kitchen Balsamic Vinegar
1/4 cup fresh basil leaves chopped, plus more for garnish
1/2 lemon juiced

Instructions

Preheat oven to 400 degrees F. On baking sheet, arrange butternut squash cubes and drizzle with 1 tablespoon oil, season with salt, pepper and paprika, and toss to coat. Roast for 25-30 minutes, until golden and tender.
In medium saucepan, combine lentils, vegetable broth, garlic, oregano and red pepper flakes. Bring to boil; reduce to simmer; cook uncovered 20-25 minutes, until lentils are tender but not mushy. Drain any excess liquid, if needed.
For *quick version: In skillet, heat canned lentils with splash of vegetable broth, along with garlic, oregano, red pepper flakes and a pinch of salt and pepper, until just warmed through.
In large mixing bowl, combine roasted butternut squash, cooked lentils and sun-dried tomatoes. Drizzle with 1 tablespoon oil and balsamic vinegar. Toss gently.
Just prior to serving, stir in chopped basil and squeeze on fresh lemon juice. Taste and adjust with more salt, pepper or vinegar as needed.

Recipe Notes

Serving Ideas:
• Add fresh arugula or spinach if you want green leafies.
• Top with toasted pine nuts or pumpkin seeds for extra crunch.
• Add additional protein, if desired.

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