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Butternut squash chilli

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Ingredients

Adjust Servings:
1 butternut squash, peeled, seeds removed and cut into 2cm chunks
2 tbsp olive oil
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
1 large red onion, finely chopped
2 small carrots, peeled and finely diced
1 tsp ground allspice
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried ancho chilli flakes
3 large garlic cloves, crushed
2 dried bay leaves
1/2 tbsp chipotle chilli paste
1 tbsp tomato purée
2 x 400g tin chopped tomatoes
200ml vegetable stock
1 tbsp balsamic vinegar
2 tsp granulated sugar
25g dark chocolate (90% cocoa), grated
1/2 tbsp dried oregano
1 x 400g tin red kidney beans in chilli sauce, drained
TO SERVE
Fresh coriander, finely chopped

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Butternut squash chilli

A meat-free alternative to the traditional chilli con carne. The butternut squash soaks up the sauce, while the roasted (and slightly charred) peppers ramp up the smokiness of the paprika, ancho chilli flakes and chipotle chilli paste.

Features:
  • Spicy
  • Vegan
Cuisine:
  • 55 Mins
  • Serves 5
  • Medium

Ingredients

  • TO SERVE

Directions

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  1. Coat the butternut squash in half the olive oil and season well. Divide between two baking trays and roast in a preheated oven at 200C for 20 minutes.

  2. Give the tray a shake, then add the peppers and return to the oven for another 20 minutes or until the butternut squash is soft and nicely caramelised.

  3. Add the remaining oil to a large frying pan or crock pot and sauté the red onion and carrot gently for 10-15 minutes until softened and starting to colour.

  4. Stir in the allspice, cumin, smoked paprika and ancho chilli flakes, along with the garlic, bay leaf, chipotle chilli paste and tomato purée and fry for 1 minute more. Pour in the chopped tomatoes with the vegetable stock, balsamic vinegar and sugar and stir well.

  5. Bring to the boil then turn the heat down, cover and leave to blip away for 1 hour, adding the chocolate, oregano and kidney beans for the final 15 minutes.

  6. Once the sauce has thickened, remove the bay leaves and stir in the roasted butternut squash and peppers.

  7. To plate up, divide the chilli between bowls and top with a sprinkling of fresh coriander. Serve with a bowl of accompaniments.

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