{ Finest } Butternut Squash Lentil Chili

Prep: 10 Cook: 40 Wait: 0 Serving: 14

Ingredients | 13 total

• 1 teaspoon crushed dry oregano
• 1 ½ teaspoons Maggi® Granulated Chicken Flavor Bouillon
• 2 1/3 cups dry green lentils (16 ounces)
• ¼ teaspoon ground cumin
• 1 tablespoon olive oil
• 2 cans (14.5 ounces each) fire-roasted petite diced tomatoes, undrained
• 8 cups reduced-sodium chicken broth
• 1 can (15 ounces) red kidney beans, rinsed and drained
• 3 cloves garlic, chopped
• 1 cup chopped green bell pepper
• 3 cups cubed butternut squash
• ½ teaspoon ancho chili powder
• 1 cup chopped white onion

Directions

1. Heat oil in a large stockpot over medium heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 5 minutes or until vegetables begin to soften.
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2. Add broth, tomatoes and juice, lentils, bouillon, oregano, chili powder and cumin. Bring to a boil; cook, stirring occasionally, for 15 minutes. Decrease heat to medium-low.
3. Add squash; cook, stirring occasionally, for 15 minutes or until squash is tender.
4. Add kidney beans; cook for 5 minutes or until beans are heated through.
5. Serve with toppings such as shredded cheese, chopped cilantro or chopped avocado, if desired.

Nutrition Information

224 calories per serving Serving size: 14
2.80g fat 36.50g carbs 14.49g protein