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Start by mixing all the spices together in a small bowl, so that they’re all ready to go.
Heat coconut oil in a large pot over medium heat. Add the onions and cook for a few minutes, until soft and translucid.
Then add the garlic, jalapeño pepper, and spice mix. Mix to coat.
Add the bell pepper, butternut squash, lentils, diced tomatoes, tomato paste, vegetable stock and maple syrup and stir well.
Let simmer for about 30-35 minutes, stirring occasionally, until the squash is cooked through and the lentils are tender.
Taste and adjust seasoning by adding more salt if needed.
Add chopped kale and stir well. Remove from heat.
Spoon chili into bowls, on a bed of grain if you’d like (optional), or as is.
Top with a dollop of yogurt or sour cream, a good squeeze of lime juice, fresh cilantro and smoky cashews.
For the smoky cashews: In a small bowl, mix together 1 teaspoon of each of the following: avocado oil or olive oil, maple syrup and smoked paprika. Add a good pinch of sea salt. Set aside.
Toast ¾ cup raw cashews in a dry skillet over medium heat for 3-4 minutes, or until fragrant and lightly toasted.
Add the reserved spice mixture and toss well to coat. Cook for one more minute, stirring frequently. Let cool completely before serving.