Red Lentil Chili In An Acorn Squash
Red Lentil Chili In An Acorn Squash
Acorn squash serves as a bowl for this spicy and smokey red lentil chili, which gets a unique twist with the addition of hominy. This recipe comes to us from Elizabeth Shaw of Shaw’s Simple Swaps.
Servings
4
Ingredients
- 1 teaspoon olive oil
- 1/2 medium onion, diced
- 1 large green bell pepper, seeded and diced
- 1 jalapeno, seeded and diced
- 2 cloves garlic, minced
- 28 ounce can diced tomatoes
- 1 cup no salt added tomato sauce
- 1 cup low sodium vegetable broth
- 1 cup dried red lentils, rinsed and sorted
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 15 ounce can no salt added black beans, drained and rinsed
- 15 ounce can no salt added kidney beans, drained and rinsed
- 28 ounce can hominy, drained and rinsed
- for the acorn squash bowl:
- 2 acorn squashes, cut in half and seeded
- 1/4 teaspoon olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
Directions
- Preheat oven to 425*F.In a large pot over medium-high heat, add the oil and saute onions and bell peppers together for about 3 to 5 minutes. Add in the jalapeno and garlic, stir.
- Add the canned tomatoes, sauce, vegetable broth and red lentils to the pot. Stir in the spices and cover with a lid over low heat for 40 minutes.On a baking sheet, place 4 halves of acorn squash and drizzle with olive oil, salt and pepper.
- Bake for 40 minutes, or until fork tender. Turn off oven and let squash cool on baking sheet.
- Meanwhile, remove lid from pot and stir in the canned beans and hominy. Turn heat to medium and stir for 5 more minutes.
- Remove from heat and add 1 cup of chili into each half of squash.
- Garnish with celery leaves or cilantro.Enjoy!