Hands-On Time: 1 Hours

Special Equipment: Parchment Paper

Ingredients:

For the Chili:

• 6 Cups Cooked Black Beans, Rehydrated or Canned
• 1 Red Onion, Finely Diced
• 5-6 Cloves of Garlic, Peeled and Minced
• 2 Poblano Peppers, Charred, Peeled and De-seeded
• 1 Jalapeno Pepper, Charred, Peeled and De-seeded
• 1 28oz can Fire Roasted Diced Tomatoes
• 2 Tbsp Cumin
• 1 Tbsp Coriander
• 1 Tbsp Chipotle Powder
• 1/2 Cup French Lentils (other varieties of lentils are too soft for use in Chili)
• 1/4 Cup Quinoa
• 32 Oz Chicken Stock
• 1 Butternut Squash, Peeled, De-seeded and cut into approx 1/2 inch cubes
• Splash Olive Oil
• Salt & Pepper to Taste

For the Garnish:

• Lime
• Cilantro
• 1/4 of an Avocado per serving, cut into small pieces
• Greek Yogurt Mixed with Olive Oil and Pinch of Salt (2% works really well)
• Corn Tortillas, toasted in a non-stick frying pan until firm and crispy.

Steps:

• Heat approx 2 Tbsp Olive Oil over medium heat and add the onion and garlic.  Saute until translucent.
• Add all the spices, stirring rapidly to avoid burning.
• Add the butternut squash, again stirring rapidly to incorporate all ingredients while avoiding burning.
• Add tomatoes, lentils, black beans and chicken stock.  Bring to a boil, then simmer.
• Simmer, covered, over low heat for one hour.
• After the chili has cooked for one hour, add the quinoa, simmer again, then cook, covered, another thirty minutes.
• Add salt & pepper to taste.
• Garnish & serve!