Vegetarian Chili

Perfect for a chilly day, this hearty vegetarian chili is filled with butternut squash, lentils and kidney beans.

• 1 tbsp coconut oil

• 1 small onion, diced

• 2 cups butternut squash, diced

• 28 ounce can crushed tomatoes

• 2 cups vegetable stock

• 1 tbsp chili powder

• 2 tsp oregano

• 2 tsp garlic powder

• 1 tsp cumin

• 1 tsp black pepper

• Salt to taste

• 15 ounce can lentils, drained

• 15 ounce can kidney beans, drained.

Instructions

• In a large soup pot over medium, heat coconut oil.  Add onion and butternut squash, saute 8 to 10 minutes, until onions start to brown.

• Add tomatoes, vegetable stock and all spices.  Simmer for 30 minutes.

• Add beans and simmer for 10 minutes.