A hassle-free bean chili, an ideal vegetarian dish to delight your friends this autumn. Impress your guests with its flavourful taste, while benefiting from a rich array of essential vitamins and minerals.
This chili boasts a generous dose of vitamin C, crucial for bolstering the immune system and warding off winter ailments. Accompany it with a serving of rice, homemade guacamole, a dollop of sour cream, and a sprinkle of fresh coriander to create a crowd-pleasing delight on chilly autumn nights.
Gemma O’Dell currently studying at the College of Natural Medicine, London. I am dedicated to exploring the power of nutrition and the healing potenial of food.
Ingredients
2tbsp olive oil
2 red onions, finely chopped
2 celery sticks, finely chopped
3 mixed peppers, deseeded and cut into 3cm squares
4 garlic cloves, crushed
2 tsp smoked paprika
1-2 tsp hot chilli powder (To taste)
1 tbsp ground cumin
2 tsp ground cinnamon
1 tsp dried oregano
1 butternut squash, peeled, deseeded and cut into 2 cm chunks
1 tbsp tomato puree
2x 400g tins chopped tomatoes
500ml vegetable stock
2x 400g tins black beans, drained and rinsed
1x 400g tin red kidney beans, drained and rinsed
1tbsp light brown sugar
Step by step
- Preheat the oven to 190C. Place the butternut squash on a baking sheet and coat in olive oil and season with salt and pepper. Place in the oven and cook for around 30mins or until just starting to brown, set aside and leave to cool.
- Heat the oil over a medium heat in a large casserole dish with a lid. Fry the red onions, peppers and celery for about 5-8 minutes or until starting to soften. Add the crushed garlic, spices and fry for a further 2 minutes until fragrant.
- Stir in the tomato puree, chopped tomatoes and stock. Bring to the boil, cover and gently simmer for 45 minutes, then add the black beans and kidney beans and cook, uncovered for a further 30 minutes until the sauce has thickened. Add the sugar, then add the cooled butternut squash and leave for 5 minutes until heated through. Season to taste.
- Serve with rice, guacamole, soured cream and garnish with coriander.
