Vegan Chilli
This chilli made by Luce Hosier (@whatluceeats) for Food Thoughts combines classic chilli flavours with a hint of chocolate – killing two birds with one stone!
Ingredients
- 2 tbsp extra-virgin olive oil
- 400 g butternut squash diced
- 1 white onion peeled, finely diced
- 1 carrot peeled and diced
- 40 g celery
- 2 garlic cloves
- 1 tsp smoked paprika
- 1 tsp mild chilli powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp tomato puree
- 1 tin red kidney beans drained and rinsed
- 1 tin black beans drained and rinsed
- 1 tin chopped tomatoes
- 1/2 tsp salt
- 1 tsp Food Thoughts cocoa powder
To serve
- Basmati rice
- crumbled feta
- avocado
- spring onions
- fresh coriander
Instructions
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Begin by preheating the oven to 180C/Gas Mark 4 and scattering the butternut squash chunks onto a baking tray. Drizzle with 1 tablespoon oil, season with salt and place into the oven for 25 minutes.
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Meanwhile heat a large pan on a medium heat and add the other tablespoon ofoil along with the diced onion, carrot and celery. Cook for 8 minutes stirring frequently before adding the garlic, smoked paprika, chilli powder, oregano, cumin and tomato puree. Combine ensuring the veg is evenly coated in the spices before adding the kidney and black beans, chopped tomatoes, salt and then cocoa powder.
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Allow to simmer stirring often before stirring through the roasted butternut squash chunks. Add 2 tablespoons of water to loosen the chilli before simmering for a further 5 minutes.
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Serve with rice, crumbled feta, avocado chunks, sliced spring onions and coriander. Enjoy.