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Vegetarian Chili

Keyword: Gluten-free, Soups and stews, Vegetarian
Skill: intermediate
Servings: 1

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 small white onion, diced
  • 2 cups diced butternut squash
  • 28-ounces of crushed tomatoes
  • 2 cups vegetable stock
  • 4 tablespoons chili powder
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 2 teaspoons black pepper
  • 2 tablespoons sea salt
  • 1 (15-ounce) can of lentils, drained
  • 1 (15-ounce) can of kidney beans, drained

INSTRUCTIONS

  1. In a large soup pot over medium, heat coconut oil. Add onion and butternut squash, sauté for 8 to 10 mins, until the onions start to brown.
  2. Add crushed tomatoes, vegetables stock and all of the spices. Simmer for 30 minutes.
  3. Add beans and simmer for 10 minutes.