Winter Squash and Lentil Chili
A recipe is simply someone else’s idea of how to make something.
I live by this quite. When I come up with a recipe for this group or any other recipe I will look at several different recipes and take parts of what I like and incorporate ingredients that I have. I rarely make a recipe as written. I hope you do this too. Swap out what you have in your share or your pantry.
INGREDIENTS
Fair Shares
Squash (I had kabocha) peeled and diced
Green pepper (diced and frozen)
Poblano pepper (roasted and peeled frozen )
2-3 garlic cloves, minced
1 tsp soy sauce
1 tbsp olive oil
1/4 cup cornmeal
Other ingredients
1 onion, diced
2 tbsp chili powder
1 cup black lentils
1 tsp cumin
1/2 tsp cayenne pepper (or more!)
1 tsp cinnamon
3 tbsp tomato paste
5-6 cups water or broth
Salt and pepper to taste
METHOD
Heat oil in a large Dutch oven. Add onion and sauté till onion is translucent. Add garlic and chopped peppers. Add squash and water or broth. Add the remaining ingredients and stir. Bring to a boil and reduce heat to simmer. Place lid on pot and simmer for at least 30 minutes. Taste and adjust seasonings if needed. The chili will thicken the next day so plan ahead!
