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Butternut Squash Lentil Chili

Butternut Squash Lentil Chili
10 min
40 min
Makes 14 servings, about 1 cup per serving
Key Ingredients


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

Make It

Step 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.
Step 2
Add water, 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.
Step 3
Add squash; cook, stirring occasionally, for 15 minutes or until squash is tender. Add kidney beans; cook for 5 minutes or until beans are heated through.
Step 4
Serve with toppings such as shredded cheese, chopped cilantro or chopped avocado, if desired.

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