Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Black Pepper Fine Grind Description
Frontier Co-op® Black Pepper lends satisfying heat and bite to most any dish (and it's great for salt-free diets). It works well in combination with other herbs and spices and is commonly found in spice blends. Black pepper's woody, floral and pungenet flavor is thought to inspire the appetite.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
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Hearty Butternut Squash & Lentil Chili
[vc_row][vc_column][vc_column_text]Chili gets a seasonal twist in this hearty lentil chili. Instead of the usual beans, tender lentils take the spotlight, making this dish as unique as it is satisfying. Roasted butternut squash, arguably autumn’s favorite veggie, adds sweetness and depth, while herbs and spices bring cozy warmth to every bite. Vegan, gluten-free and brimming with flavor, it’s a fall recipe that stands out from the rest. Make it with canned lentils if you want to savor it faster!
Hearty Butternut Squash & Lentil Chili
- 1 medium butternut squash (2–3 lbs., peeled, seeded, cut into 1-in. cubes)
- 2 Tbsp. Primal Kitchen Avocado Oil
- 1/4 tsp. Redmond Real Salt
- 1/4 tsp. black pepper
- 1/4 tsp. paprika
- 1 cup dry green or brown lentils (rinsed, or 2 15 oz. cans for quick version*)
- 3 cups vegetable broth (or filtered water)
- 2 cloves garlic (minced)
- 1 tsp. oregano
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup sun-dried tomatoes (chopped)
- 2 tsp. Primal Kitchen Balsamic Vinegar
- 1/4 cup fresh basil leaves (chopped, plus more for garnish)
- 1/2 lemon (juiced)
- Preheat oven to 400 degrees F. On baking sheet, arrange butternut squash cubes and drizzle with 1 tablespoon oil, season with salt, pepper and paprika, and toss to coat. Roast for 25-30 minutes, until golden and tender.
- In medium saucepan, combine lentils, vegetable broth, garlic, oregano and red pepper flakes. Bring to boil; reduce to simmer; cook uncovered 20-25 minutes, until lentils are tender but not mushy. Drain any excess liquid, if needed.
- For *quick version: In skillet, heat canned lentils with splash of vegetable broth, along with garlic, oregano, red pepper flakes and a pinch of salt and pepper, until just warmed through.
- In large mixing bowl, combine roasted butternut squash, cooked lentils and sun-dried tomatoes. Drizzle with 1 tablespoon oil and balsamic vinegar. Toss gently.
- Just prior to serving, stir in chopped basil and squeeze on fresh lemon juice. Taste and adjust with more salt, pepper or vinegar as needed.
Serving Ideas:
• Add fresh arugula or spinach if you want green leafies.
• Top with toasted pine nuts or pumpkin seeds for extra crunch.
• Add additional protein, if desired.
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