Here we are, it’s Friday, rain is in the forecast and we have a super yummy, delightfully healthy, red lentil chill to warm you up as you settle in for the weekend.  Smokey, sweet, spicy and booming with flavor, this chili goes perfectly inside roasted acorn squash bowls.


Note, I’ve provided two cooking methods below, because I used an Instant Pot Pressure Cooker, but you can easily make this on the stove.  Either way you go, you’ll have a tasty chili in less than an hour.


Vegan, Gluten Free

Recipe by Jentry Lee Hull adapted from Chef AJ and Laura Miller’s Raw. Vegan. Not Gross.



Yields 8-10 servings

  • 2 (14.5 oz.) cans diced tomatoes, no salt added
  • 6 medjool dates, pitted and soaked for ~30-60 minutes, drained
  • 1 (6 oz.) can tomato paste
  • 1 large onion, diced (yellow or red)
  • 2 sweet bell peppers, diced
  • 6-8 cloves garlic, crushed and minced
  • 1 pound (~2 cups) red lentils, picked through and rinsed
  • 7 cups liquid (filtered water or vegetable broth)
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. balsamic vinegar
  • Juice from 1 lime
  • 1 tsp. onion powder
  • 2 tsp. cayenne pepper
  • 2 tsp. chipotle chili powder
  • 2 tsp. paprika (smoked or sweet, depends on taste)
  • 1 Tbsp. red pepper flakes
  • pink Himalayan salt, to taste
  • fresh cilantro, for garnish
  • cashew parmesan, for garnish (see recipe below)


  • 2 acorn squash (makes four bowls)
  • dusting of pink Himalayan salt
  • dusting of spice (paprika or cayenne)


  • 1 cup cold, raw, unsalted cashews (chill in fridge overnight)
  • 1 tsp. Pink Himalayan Salt, or to taste
  • 2 Tbsp. nutritional yeast




  • Preheat oven to 450 degrees F.
  • Line baking sheet with parchment paper.
  • Trim stems from acorn squash, cut in half, remove seeds.
  • Season and bake squash at 450 degrees F for 45-60 minutes, or until squash is tender and golden brown on edges.


  • In a food processor, pulse and combine all ingredients until mixture reaches sand-like texture.
  • Store in an airtight container in the fridge for 2-4 weeks. 

RED LENTIL CHILI – 2 methods

  • Combine diced tomatoes, medjool dates, and tomato paste in a blender. Blend for 1-2 minutes until smooth.
  • Cooking method #1 – Instant Pot Pressure Cooker
    • Once tomato/date mixture is blended, pour mixture along with remaining ingredients into instant pot.
    • Cover, seal vent, set to manual, set time to 10 minutes and cook.
    • Let pressure release before removing lid.
    • Season to taste and keep warm until acorn squash is cooked.
  • Cooking method #2 – stove top
    • In a large pot, over medium-high heat, water or broth sauté diced onion for about 5 minutes.
    • Add diced bell pepper, cook for another couple minutes.
    • Add minced garlic and cook for 1-2 minutes.
    • Incorporate lentils, liquid (water, broth or both), and tomato/date mixture, and stir.
    • Reduce heat to low-medium and simmer for 15 minutes.
    • Stir in vinegars, lime juice, spices, and salt. Simmer for another 5-10 minutes.
    • Season to taste and keep warm until acorn squash is cooked.
  • Pour chili into squash bowls, garnish with cilantro and cashew parmesan, and enjoy!


Thrive on,

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Saturday 2/20/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Karen – Intervals and Crazy 8’s