Amazing Veggie Chili Without Beans

Add oil to a 3 1/2 quart heavy pot ( I use an enamel coated cast iron one.) Raise heat to medium, heat oil.
Add onions and butternut squash and cook stirring for 10 minutes until they are just golden around the edges and slightly softened. Add peppers, stir one minute. Add mushrooms – raise heat to high and cook until mushrooms start to color, three minutes.

Add zucchini, chickpeas and seasonings; garlic, chipotle chili, tomato paste, chili powder and Italian seasonings.
Stir over moderate heat to combine all the flavors, about one minute.
Add the tomato sauce, vegetable broth and lentils.
Bring to a boil, stir well and cover. reduce heat to a bare simmer and cook for 30 minutes – stirring from time to time.

Test chili, make sure the lentils are fully cooked and tender.
Taste for salt – not much needed.
Taste for heat – add more chipotle chiles if you enjoy even spicier.
Add more tomatoes sauce or vegetable broth if needed.

Garnishes:

Grated Sharp Cheddar Cheese (use a vegetable peeler)
Add a dollop of Sour Cream (I added stirred Greek yogurt)
Chopped Red Onion
Herb Sprigs

To Serve:

Portion into individual bowls – add cheese first, so it melts, then toppings of your choice.

Other Topping Ideas:

Tortilla Chips or Strips
Cubed Avocado
Sliced Scallions
Sliced Jalapeño Chiles
Chopped Cilantro or Parsley
Other Cheeses, such as Queso FrescoVegan Toppings: Use Cashew Cream or Coconut Cream

* Chili Powder: see my easy recipe, will enhance so many Mexican/South West Recipes.- or look for a salt-free fresh blend in a gourmet shop.

**Sprouted Lentils: Sprouting is a technique of traditional cultures that boosts the lentil’s nutritional profile – increasing vitamins and micronutrients and activating digestive enzymes. See the brand you purchase for cooking times.

Chili Freezes well. Cover tightly and use within a few weeks.