I love any type of chili and this spicy, vegan version hits the spot!
You can always cut the jalapeño in half if you’d like a milder version!
2 tablespoons extra virgin olive oil
1 red onion, peeled and chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 stalk celery, chopped
1 jalapeno, seeded and finely chopped
1 28-ounce can crushed tomatoes
2 cups green lentils, rinsed
2 cups red lentils, rinsed
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon dried oregano
1 chipotle in adobo, pureed or chopped small
4 cups cubed butternut squash
14 cups vegetable broth
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
2 ripe avocados, chopped
1 tablespoon, cheddar cheese, shredded (optional)
Heat olive oil and saute onion, peppers, celery and jalapeño for 5-7 minutes or until soft.
Add tomatoes, lentils, cumin, chili powder, dried oregano, chipotle, butternut squash and vegetable broth. Bring to a boil and then lower heat. Simmer for about 45 minutes, stirring occasionally. Add the cilantro and salt and pepper, to taste.
Serve topped with avocado and shredded cheddar, if desired.