INGREDIENTS
2 Tbsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 large bell pepper (any color), chopped
2 cups dry brown lentils
3 tsp. chili powder
2 tsp. cumin
2 tsp. dry oregano
1 tsp. salt
2 (14.5 oz.) cans Hunt’s No Salt Added diced tomatoes
1 dry bay leaf
7 cups chicken stock (or vegetable stock)
3 cups cubed butternut squash
2 (15 oz.) cans pink beans or small red beans
salt and fresh ground black pepper, as needed
How to make it?
Visit: Lentil and Butternut Squash Chili @ littlebroken.com