Here is an usual Chili recipe for all of you that like to try and eat healthy when then can. Don't let the Lentils and Butternut Squash fool you. This is a delicious tasting Lentil Chili.
My wife is always asking me to cook healthier meals. It’s not that I mind so much, it’s that it’s difficult at times to make a healthy and savory dish. Well, this Healthy Lentil Butternut Squash Chili is both delicious and good for you!
The first step to making a good healthy chili was to find a replacement for the meat. Here’s where the Lentils come into play. Lentils can be beneficial for heart health as they contain fiber, folic acid, and potassium. Lentils also contain essential vitamins, minerals, and fiber for your diet. Pair the lentils up with some butternut squash – which is full of Vitamin E and Potassium – and you get a super savory and healthy meal!
Make sure you check out my nice collection of Chili recipes here. If you are looking for another healthy’ish chili make sure you try my Turkey Pumpkin Chili recipe.
How to Make Healthy Lentil Butternut Squash Chili.
1- In a large saucepan, heat oil over medium heat. Add minced garlic and stir for approximately 1 minute. Add chili powder and stir for another 30 seconds.
2- Add vegetable broth, lentils, and sriracha to the saucepan and bring to a boil over high heat. Cover and reduce heat to low and let simmer for 15 minutes.
3- Stir in butternut squash and tomatoes and let simmer covered for another 20 minutes or until lentils are tender.
4- Serve in bowls garnished with cilantro and pumpkin seeds.
Healthy Lentil Butternut Squash Chili
Ingredients
- 1 Tbsp Canola Oil
- 4 Tbsp Garlic, Minced
- 1 Tbsp Chili Powder
- 4 Cups Vegetable Broth
- 1 1/2 Cups Lentils, Rinsed
- 2 Tsp Sriracha
- 2 Cups Butternut Squash, Diced
- 1 Can Diced Tomatoes
- 1/2 Cup Fresh Cilantro, Chopped
- 1/4 Cup Pumpkin Seeds
how to make this recipe
- In a large saucepan, heat oil over medium heat. Add minced garlic and stir for approximately 1 minute. Add chili powder and stir for another 30 seconds.
- Add vegetable broth, lentils and sriracha to saucepan and bring to a boil over high heat. Cover and reduce heat to low and let simmer for 15 minutes.
- Stir in butternut squash and tomatoes and let simmer covered for another 20 minutes or until lentils are tender.
- Serve in bowls garnished with cilantro and pumpkin seeds.
Nutrition
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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