An easy to make, hearty chilli. With natural, vegan, gluten-free ingredients, it’s a simple yet mouth-watering supper. Perfect for freezing too.
Ingredients
4 tbsp
olive oil
1
small onion, diced
1
red bell pepper, diced
2 gloves
garlic, finely chopped
2 cans
black beans
1 can
chopped tomatoes
2 tbsp
tomato puree
1
medium butternut squash, peeled and diced
2 tsp
ground cumin
1 tsp
chilli powder
1 tsp
salt
Black pepper for seasoning
To Serve
Fresh spinach leaves
Serve with tricolour quinoa for a certified gluten-free alternative
Method
Peel and dice the butternut squash, place on a baking tray and mix with half the olive oil, and season with salt and pepper. Cook for 45 mins at 180˚ / gas mark 8, until the squash is al dente.
Heat a large pot over a medium heat and add the rest of the olive oil and onion. Cook gently for 2-3 minutes and then add bell peppers and garlic. Cook for around 5 minutes, or until softened.
Add the salt and spices, and cook for 1 minute until it forms a paste-like consistency with the oil and vegetables.
Add the tomatoes, puree and black beans and combine. Cover and simmer for 20 minutes.
Add the al dente butternut squash once cooked, and simmer for a further 15 minutes.
Serve warm, garnished with a few fresh spinach leaves.
Cooking
