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Vegetarian Chili with Squash

chili

1 tablespoon oil
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon pepper
1 large sweet red or green pepper; chopped
1 large onion; chopped
3 stalks celery; sliced
3 cloves garlic; minced
1/2 cup green lentils
1/2 cup red lentils
1 can (19 oz) tomatoes
3 cups butternut squash; peeled and cubed

In Dutch oven or large heavy saucepan, heat oil over medium heat. Add chili powder, oregano, cumin, coriander, salt and pepper; cook, stirring, for 1 minute. Add red pepper, onion, celery and garlic; cook, stirring occasionally, for about 6 minutes or until softened. Meanwhile, sort green and red lentils, discarding any discoloured ones; rinse and drain. Add lentils to pan; cook, stirring, for 3 minutes. Add 4 cups water; bring to boil. Reduce heat to low; cover and simmer for 15 minutes or until vegetables are tender and green lentils begin to soften. Add tomatoes, breaking up with back of spoon. Add squash; simmer, uncovered and stirring often, for 30 minutes or until tender and liquid is thickened.

Contributor: Canadian Living Magazine (February, 1997)

Yield: 6 servings

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