Butternut Squash and Bean (Vegetarian) Chili

– Serves 4


2 tbsp Three Farmers Camelina Oil

1 cup Yellow Onion, diced

2 cloves Garlic, crushed

2 cups Butternut Squash, cleaned and diced

1 – 425g Canned Chickpeas

2 cups Crushed Tomato

2 cups Vegetable Stock

2 tbsp Tomato Paste

1 tbsp Chilli Powder

1 tsp Oregano

1 tsp Basil

1 tsp Chili flakes

2 Bay Leaves

Salt and Pepper, to taste

Garnish:  Three Farmers Roasted Chickpeas (Lightly Salted or BBQ) or Crunchy Little Lentils (Lightly Salted or BBQ) and/or Greek Yogurt.



In a large pot, sauté the onions, garlic and squash until lightly browned. Add vegetable stock, tomato paste and crush tomatoes.  Bring to a simmer and add spices and canned chickpeas.  Cook on low heat (light simmer) for 20min or until vegetables are al dente.

Season with Salt and Pepper.

Serve and garnish w/ Greek yogurt and Three Farmers Crunchy Lentils or Roasted Chickpeas.

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