1Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add garlic and bell peppers, cooking for another 3-4 minutes until slightly tender.

2Stir in chili powder, cumin, smoked paprika, chipotle powder, and oregano. Cook for 1 minute until fragrant. Add crushed tomatoes, diced tomatoes, rinsed lentils, vegetable broth, and butternut squash. Bring to a simmer.

3Reduce heat to low, cover, and let the chili simmer for 25-30 minutes, or until lentils and squash are tender. Stir occasionally.

4While chili simmers, prepare the cornbread dumplings. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and 1/2 tsp salt. In a separate bowl, whisk 1 cup buttermilk and 1/4 cup melted butter. Add wet ingredients to dry and mix until just combined, then fold in minced jalapeño. Do not overmix.

5Once chili is tender, taste and adjust seasoning with salt and black pepper. Drop spoonfuls (about 2 tbsp each) of the cornbread batter directly onto the simmering chili. Don't crowd them too much.

6Cover the pot again and cook for 15-20 minutes, or until the cornbread dumplings are puffed up and cooked through. Serve hot.