I love any type of chili and this spicy, vegan version hits the spot!

You can always cut the jalapeño in half if you’d like a milder version!

2 tablespoons extra virgin olive oil

1 red onion, peeled and chopped

1 red pepper, seeded and chopped

1 yellow pepper, seeded and chopped

1 stalk celery, chopped

1 jalapeno, seeded and finely chopped

1 28-ounce can crushed tomatoes

2 cups green lentils, rinsed

2 cups red lentils, rinsed

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon dried oregano

1 chipotle in adobo, pureed or chopped small

4 cups cubed butternut squash

14 cups vegetable broth

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

2 ripe avocados, chopped

1 tablespoon, cheddar cheese, shredded (optional)

Heat olive oil and saute onion, peppers, celery and jalapeño for 5-7 minutes or until soft.

Add tomatoes, lentils, cumin, chili powder, dried oregano, chipotle, butternut squash and vegetable broth. Bring to a boil and then lower heat. Simmer for about 45 minutes, stirring occasionally. Add the cilantro and salt and pepper, to taste.

Serve topped with avocado and shredded cheddar, if desired.