This is the kind of meal to serve the die-hard meat-eaters in your life. The powerful smoky Mexican tastes are so amazing they won’t miss the meat in this flavour-packed vegetarian chilli.
INGREDIENTS
SERVES: 4
700g peeled, deseeded butternut squash
1 tbsp olive oil
1 onion, diced
3 garlic cloves, finely chopped
2 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 tbsp chipotle paste
500ml fresh vegetable stock
400g tin chopped tomatoes
1 red pepper, cored, deseeded and cut into large dice
1 green pepper, cored, deseeded and cut into large dice
2 x 400g tins black beans, drained (470g total drained weight)
To finish:
1 ripe avocado
2 spring onions
2 large handfuls of coriander leaves, roughly chopped
4 tbsp reduced-fat soured cream
100g tortilla chips
METHOD
1: Cut the butternut squash into 2.5cm chunks. Heat the oil in a large non-stick saucepan over a medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and squash and cook for 2–3 minutes.
2: Sprinkle in the cumin and paprika, stir well and cook for 1 minute. Add the oregano, chipotle paste, stock and tomatoes, stir again and bring to a simmer. Cook for 10 minutes.
3: Add the diced peppers and black beans to the pan. Put the lid on and cook for 15–20 minutes or until the squash is tender and the sauce is thickened.
4: In the meantime, halve, stone and peel the avocado, then dice the flesh. Finely slice the spring onions on an angle.
5: Stir half the coriander through the chilli and divide between warmed bowls. Top each portion with a dollop of soured cream, diced avocado, spring onions and the remaining coriander. Grind over some pepper and serve tortilla chips on the side for crunch.
To freeze:
Let cool, then freeze in one-or-two portion containers. Defrost overnight in the fridge, then reheat in the microwave or in a pan over a medium heat, stirring occasionally, until hot right through.
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INGREDIENTS
SERVES: 4
700g peeled, deseeded butternut squash
1 tbsp olive oil
1 onion, diced
3 garlic cloves, finely chopped
2 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 tbsp chipotle paste
500ml fresh vegetable stock
400g tin chopped tomatoes
1 red pepper, cored, deseeded and cut into large dice
1 green pepper, cored, deseeded and cut into large dice
2 x 400g tins black beans, drained (470g total drained weight)
To finish:
1 ripe avocado
2 spring onions
2 large handfuls of coriander leaves, roughly chopped
4 tbsp reduced-fat soured cream
100g tortilla chips
METHOD
1: Cut the butternut squash into 2.5cm chunks. Heat the oil in a large non-stick saucepan over a medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and squash and cook for 2–3 minutes.
2: Sprinkle in the cumin and paprika, stir well and cook for 1 minute. Add the oregano, chipotle paste, stock and tomatoes, stir again and bring to a simmer. Cook for 10 minutes.
3: Add the diced peppers and black beans to the pan. Put the lid on and cook for 15–20 minutes or until the squash is tender and the sauce is thickened.
4: In the meantime, halve, stone and peel the avocado, then dice the flesh. Finely slice the spring onions on an angle.
5: Stir half the coriander through the chilli and divide between warmed bowls. Top each portion with a dollop of soured cream, diced avocado, spring onions and the remaining coriander. Grind over some pepper and serve tortilla chips on the side for crunch.
To freeze:
Let cool, then freeze in one-or-two portion containers. Defrost overnight in the fridge, then reheat in the microwave or in a pan over a medium heat, stirring occasionally, until hot right through.
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SEEN IN
SPICY CHILLI WITH GREEN BEANS
This is a real favourite in our house. It’s simple to make and layered with so many deliciously spicy flavours.
VEGGIE BOLOGNESE
Using soya protein mince as a meat free alternative doesn’t mean this dish is light on flavour.
PAPRIKA ROAST RIB OF PORK
I love to serve this on a cold evening with some mashed potato made with a little smoked butter. Pure pleasure!
COPYRIGHT 2024, TOM KERRIDGE. IMAGES CREDITED TO CRISTIAN BARNETT