Lentil Chili – Vegan recipe

I just tried this recipe tonight and it was really good! My husband even liked it! That is a pretty good test!
; )

Here is the recipe. This is a really good fall/winter meal.

1 TB Extra Virgin Olive Oil
4 cloves fresh garlic, minced
1 TB chili powder
32 oz. Vegetable broth, low sodium (I buy mine at Whole Foods and it is also Organic)
3/4 cup dry lentils
2 teaspoons Tabasco Chipotle Hot Pepper Sauce (yummy!)
2 cups peeled and diced butternut squash
1 14 oz. can diced tomatoes, no salt added (Hunts is good)

Saute’ garlic, EVOO and chili powder in large pot until mixed well. Add broth, lentils and Tabasco Sauce. Bring to a boil and simmer uncovered for 15 minutes. Mix in squash and tomatoes. Continue cooking uncovered at medium heat until lentils and squash are tender which may take approximately 60-90 minutes. Note: you may have to add little bits of water if the water cooks out to fast. Don’t add too much at a time, so chili stays somewhat thick.


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