Smoky Lentil Chili with Roasted Squash

From the kitchen of Carly

Hearty vegan chili with smoked paprika, cocoa, and cinnamon for unexpected depth. Brown lentils carry the meatiness; roasted butternut squash adds sweetness and color. Filling, freezer-friendly, and even better the next day. Roast the squash and cook the lentils in parallel. The chili itself comes together in 30 minutes once those are done.

Smoky Lentil Chili with Roasted Squash

Roasted squash melts into a chili spiced like a mole, earthy lentils absorbing the heat of smoked paprika, cocoa, and just enough cinnamon to keep you guessing. The trick is blooming your spices in oil before the liquid hits the pot, so they don't taste raw or flat. Seventy-five minutes start to finish, one pot for the build, one sheet pan for the squash.

Prep
15 min
Cook
1 hr
Total
1 hr 15 min
Servings
6
Difficulty
easy

Ingredients

6 servings

  • 1 tbspolive oil
  • 1yellow onion, chopped
  • 1leek, chopped
  • 3garlic cloves, minced
  • 4 tspground cumin
  • 2 tspground coriander
  • 1 tspsmoked paprika
  • 1/2 tspground cinnamon
  • 1 tspchili powder
  • 1 tspunsweetened cocoa powder
  • 1/2 tspdried oregano
  • 400 g (1 can)canned diced tomatoes
  • 3 cupswater or vegetable stock
  • 3carrots, chopped
  • 1 1/2 cupsbrown lentils, rinsed
  • 1 tspkosher salt
  • 1small butternut or kabocha squash, peeled and cubed
  • 1 for servingfresh cilantro, lime wedges, jalapeno (to serve) (optional)

Instructions

  1. Heat the oven to 400°F (200°C).

  2. Toss the cubed squash with a drizzle of olive oil and a pinch of salt. Spread on a baking sheet.

  3. Roast 25 to 30 minutes, flipping halfway, until tender and golden at the edges. Set aside.

  4. While the squash roasts, rinse the lentils under cold water. Cover with fresh water in a medium pot. Bring to a boil, then drop to a simmer (uncovered) and cook 25 minutes until tender. Drain.

  5. While the lentils cook, heat the olive oil in a large pot over medium-low heat.

  6. Add the chopped onion and leek. Cook 5 to 7 minutes until softened.

  7. Add the garlic, cumin, and coriander. Cook 2 minutes, stirring, to bloom the spices.

  8. Stir in the smoked paprika, cinnamon, chili powder, cocoa, oregano, and salt. Cook 30 seconds (cocoa burns fast).

  9. Pour in the diced tomatoes and the water or stock. Add the chopped carrots. Bring to a simmer.

  10. Cover and cook 20 minutes until the carrots are tender and the chili has thickened slightly. Stir occasionally; add a splash of water if it looks too dry.

  11. Stir in the cooked lentils and the roasted squash. Cook 10 minutes more, uncovered, to let everything mingle.

  12. Taste. Adjust salt and acidity with a squeeze of lime if needed.

  13. Ladle into bowls. Top with cilantro, jalapeno slices, and a lime wedge. Optional cashew sour cream or plain yogurt.

Make ahead and storage

Keeps in the fridge up to 4 days in an airtight container. Freezes well for up to 3 months, thawed overnight before reheating. Reheat gently on the stovetop with a splash of water or broth if it's thickened too much.

Tips from the kitchen

  • Bloom your spice blend (cumin, coriander, paprika, cinnamon, chili powder, cocoa) in hot oil for 30 seconds before adding liquid, so they taste toasted, not raw. Watch the cocoa closely, it burns in a blink.
  • Cook your lentils separately on a timer, about 25 minutes. They'll stay firmer in the final chili than if you cooked them directly in the pot, and you control their doneness.
  • Roast the squash cut side down if you want caramelized edges and faster cooking, but up works too. Flip halfway so both sides toast.
  • Taste before serving and use lime juice to brighten and balance, not just to garnish. A squeeze or two cuts through the spice depth.

Variations

  • Swap butternut squash for chunks of roasted cauliflower or mushroom if you want something less sweet and more umami.
  • Use dried chickpeas instead of lentils for a nuttier, firmer chew, cooking them until just tender.
  • Add a tablespoon of miso paste when you pour in the tomatoes for deeper savory notes and salt complexity.
  • Stir in a can of pinto or black beans alongside the lentils for more heft and protein.
Substitutions
  • brown lentils to green or French lentils. Both hold their shape better than red lentils. Cook time stays similar.
  • butternut squash to sweet potato or pumpkin. Cube the same size, roast for the same time. Sweet potato gets sweeter, pumpkin stays earthier.
  • cocoa powder to skip it or use 1 oz dark chocolate, chopped. Cocoa is the optional depth-booster. Dark chocolate stirred in at the end melts cleanly.

Pairs well with: Cornbread and a wedge of lime, Plain Greek yogurt or cashew cream on top, A glass of zinfandel or a cold lager