This is an easy vegetarian version of a Mexican chilli that is really versatile. This recipe makes a lot for two people so I always have leftovers. You can serve it on its own in a bowl with sour cream, grated cheese and fresh coriander on top (above). Or use it as a stuffing for tacos, just put some soft tortillas in the oven or under the grill to warm, pile the squash and bean chilli on one side of the tortilla, use the same toppings and fold it in half.
Or put the chilli in an ovenproof gratin dish top with nachos, and grated cheese and bake in a moderate oven for about 20 minutes until it is warmed through and the cheese is bubbling. Top with guacamole and sour cream. Or use it as a stuffing for peppers. Just remove the top, seeds and membrane from a bell pepper and spoon in the chilli filling right up to the top. Top with grated cheese, oregano and drizzle with olive oil. Bake for about 25 minutes. Or halve a long green pepper lengthways, take out the seeds etc and pile the chilli in both halves like I did with this rice dish.
My favourite is just to serve it in a bowl with a spoon and a wedge of lemon or lime in front of the TV. This is Friday night comfort food at it’s best…
Butternut Squash & Red Bean Chilli Recipe
serves 4, vegetarian, vegan without the toppings
- 1/2 butternut squash, about 750 gr, peeled if you like and cut into 1/2 inch chunks
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic, finely chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 or 2 chillis, deseeded and chopped
- 1/4 tsp chilli powder
- 1/4 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt & 1/2 tsp black pepper
- 1 tin chopped tomatoes 400 gr
- 200-400 gr cooked kidney/red beans, rinsed
- about 500 ml veg stock
- a big handful of coriander leaves and stalks, chopped plus leaves for garnish
- 1 lemon or lime
- sour cream
- grated cheese (I used Manchego)
Heat the oil in a large pot over a medium heat, add in the onions & chillis and cook for few minutes until the onions have softened and are translucent. Add in the garlic and cook for another minute, being careful not to burn the garlic. Stir in the red & green peppers, chilli powder, cayenne, cumin, oregano, coriander stalks, salt & pepper. Next add in the tomatoes, the squash cubes and the veg stock, it should just cover the squash. Bring to the boil then lower the heat and simmer for about 10 minutes.
Add in the rinsed beans, stir and cook for another 15 – 20 minutes until your squash is tender. Check for seasoning, add more salt if necessary and stir in the chopped coriander leaves. When ready to serve squeeze over some fresh lemon or lime juice and serve in warmed bowls topped with grated cheese, sour cream, and extra coriander leaves.
Sit back, relax and enjoy………..