FOOD
Crock-Pot Lentil Chili With Butternut Squash
Make a wholesome, nutritious and delicious fall chili full of hearty lentils and butternut squash with minimal effort. Sponsored by Crock-pot.
FOOD
Crock-Pot Lentil Chili With Butternut Squash
Make a wholesome, nutritious and delicious fall chili full of hearty lentils and butternut squash with minimal effort. Sponsored by Crock-pot.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 cup dried lentils
- 1 1/4 cups vegetable stock
- 3 cups cubed butternut squash (1 1/2 inches)
- Chopped cilantro, for garnish
- Chopped green onions, for garnish
Steps
- Press BROWN/SAUTÉ, set temperature to HIGH and then press START/STOP. Once heated, add the oil.
- Once oil is hot, add the onion and garlic and saute until the onion is tender, about 3 to 4 minutes.
- Sprinkle in the chili powder and cumin and stir to toast.
- Stir in the tomato paste and season with salt and pepper.
- Add the crushed tomatoes, black beans, lentils, vegetable stock and butternut squash.
- Press START/STOP. Secure the lid. Make sure steam release valve is in the “release” position.
- Select SLOW COOK, set temperature to LOW, and adjust time to 8 hours. Press START/STOP.
- Once cooking is complete, serve chili garnished with chopped cilantro and green onions.