Vegetarian Lentil and Butternut Squash Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory chili made with lentils, butternut squash, and kidney beans with warm spices and a hint of chocolate. This satisfying vegetarian main is hearty and flavorful served on its own or with rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1 tbsp cumin
- ½ tsp chilli powder
- 1 tsp ground coriander
- ½ tsp oregano
- ½ tsp smoked paprika
- 1 bay leaf
- 250g / 1 cup green lentils (dry)
- 400g / 14oz red kidney beans
- 700ml / 3 cups water
- 1 vegetable stock cube
- 400g / 14oz canned tomatoes
- 320g / 2 cups butternut squash or pumpkin (diced)
- 1 square chocolate (optional)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 301mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1274mg
- Calcium
- 119mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.