Easy Chili with Kabocha Squash & Lentils

1. Bake kabocha squash at 450 F for 20-30 minutes until browned, or air fry on 400 F for 15 minutes.
2. In a pot or large pan, sauté bell pepper, onion, mushrooms, and any other desired vegetables.
3. Add in 1 can diced tomatoes and a splash (about 1/4-1/2 cup) of crushed tomatoes.
4. Stir in black beans and steamed brown lentils (adjust quantity to your preference).
5. Season with chili powder, garlic powder, onion powder, cumin, and salt. Taste and adjust seasonings as needed.
6. Once the kabocha squash is browned, add it to the chili mixture.
7. Serve hot and add your favorite toppings, such as cilantro and avocado.