Vegetarian Chili with Lentils, Squash & Dark Beer

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: ~1 hour 30 minutes
Yield: 6–8 servings

Ingredients

Base & Aromatics

• 2 tbsp olive oil

• 1 medium red onion, chopped

• 1 large carrot, diced

• 1 celery rib, diced

• 1 red bell pepper, chopped

• 1 poblano pepper, chopped

• 4 cloves garlic, minced

• 1 green chili (jalapeño or serrano), minced

• Salt and pepper, to taste

Spices

(Adjust to taste or follow these for balance)

• 2 tbsp chili powder (ancho + chipotle mix ideal)

• 1 tbsp smoked paprika

• 1 tbsp ground cumin

• 2 tsp ground coriander

• 1 tsp dried Mexican oregano

• ¼ tsp cayenne

• 1 bay leaf

Tomato & Liquid Layer

• 2 tbsp tomato paste

• 1 (28 oz) can crushed tomatoes

• 1 (12 oz) bottle dark beer (such as Modelo Negra)

• 2 cups vegetable broth (sub bone broth if not vegetarian)

Vegetables & Beans

• 2 cups diced winter squash (butternut or kabocha)

• 1 cup red lentils, rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can kidney or pinto beans, drained and rinsed

Finishing Touches

• 1 tsp dark chocolate (balances acidity)

• Juice of 1 lime (or to taste)

• 3 tbsp chopped cilantro (plus more for garnish)

• Salt and pepper, to taste

Optional Garnishes

• Greek yogurt or sour cream

• Shredded cheddar

• Pickled jalapeños

• Chopped onion or cilantro

• Corn chips or cornbread

Directions

1. Build the Flavor Base

Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, and bell pepper. Season with salt and pepper. Cook 8–10 minutes until softened and lightly caramelized. Add poblano and cook for 3 minutes more.

2. Bloom the Spices

Stir in garlic, green chili, and all the dry spices (chili powder, smoked paprika, cumin, coriander, oregano, cayenne, and bay leaf). Toast for 1–2 minutes until fragrant.

3. Add Depth & Deglaze

Stir in tomato paste and cook until darkened, about 3 minutes. Pour in the beer to deglaze, scraping up any browned bits.

4. Simmer the Base

Add crushed tomatoes, broth, squash, and lentils. Bring to a boil, then reduce to a simmer. Cook uncovered for 30 minutes, stirring occasionally, until lentils and squash are tender.

5. Add Beans & Thicken

Stir in black and kidney beans. Continue simmering 20–30 minutes until thick and hearty.
Optional: Blend 2 cups of the chili and stir it back in for a smoother texture.

6. Finish & Balance

Remove bay leaf. Stir in dark chocolate, lime juice, and cilantro. Taste and adjust seasoning, acidity, or heat as needed.

7. Serve & Garnish

Spoon into bowls and add your favorite toppings — Greek yogurt, cheese, cilantro, or chips. Serve with warm cornbread or tortillas.

Chef’s Notes

• Texture Tip: The red lentils break down just enough to create that rich, meaty body without any meat.

• Flavor Boost: The beer + tomato paste combo builds a deep, slow-cooked flavor reminiscent of classic beef chili.

• Seasonal Swap: Use sweet potatoes or add corn for a fresh twist.

• Storage: Keeps up to 5 days refrigerated or 3 months frozen, and honestly tastes even better the next day.