Vegan Lentil Chili

Ingredients

• 2 tablespoons olive oil
• 1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated
• 1 red bell pepper (about 6 ounces), diced
• 1 orange bell pepper (about 6 ounces), diced
• Kosher salt and freshly ground black pepper
• 1/4 cup tomato paste
• 3 cloves garlic, minced
• 1 tablespoon ancho chile powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• Two 14.5-ounce cans diced tomatoes with their juices
• 1 cup dried red lentils
• Two 14.5-ounce cans kidney beans, drained and rinsed
• 2 cups frozen diced butternut squash (from a 10-ounce bag)
• 1 tablespoon agave syrup or maple syrup
• Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving

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