Lentil and Butternut Squash Chili

littlebroken.com

Emilie Hebert

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

3 cups cubed butternut squash

2 (15 oz.) cans pink beans or small red beans

salt and fresh ground black pepper, as needed Coupons

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