Ingredients:

1 T sunflower oil
1 T butter or vegan butter such as Earth Balance
3 small carrots (or 1 large), diced
1 – 2 portobello mushrooms, diced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 yellow onion, diced
4 cloves garlic, minced
1/2 large butternut squash, peeled & diced (about 2 1/2 cups)
2 tsp Pakistan Chili Powder (this is very spicy, so you may need to add more if using a regular chili powder)
2 tsp cumin
1 tsp chipotle chili powder
1 tsp Hungarian sweet paprika
1 tsp smoked paprika
1 tsp dried oregano flakes (not powder)
3 cups vegetable stock (plus more if needed)
1 quart tomato juice
2 cups red lentils, washed and picked over
2 T Bragg’s liquid aminos (or tamari or soy sauce)
2 T Worcestershire sauce (here’s a vegan brand)
2 T maple syrup or honey
salt to taste

Heat a large pot or dutch oven to medium high. Add oil and butter and sauté carrots and mushrooms for 3 – 5 minutes, then add bell peppers and onion and cook for a few more minutes, until onions are translucent. Add the squash and garlic and season with a few pinches of salt, stirring to combine, sauté for another minute.  Sprinkle in the spices and sauté for 1 – 2 minutes, until fragrant. Deglaze the pot with the vegetable stock and tomato juice. Add the lentils, bring to a boil then reduce heat to medium low and cook until tender, stirring occasionally to prevent sticking on the bottom, about 30 minutes. Add additional stock or water if needed.

If you prefer the chili to be chunky leave as is, otherwise use a potato masher and mash to desired consistency.  Stir in the Bragg’s liquid aminos, Worcestershire sauce, and honey and cook for 5 – 10 more minutes.  Season with salt to taste. Serve with fresh, chopped cilantro.  Enjoy!