Rainbow Vegetable Chili
A winter vegetable chilli – based around butternut squash and celeriac. In summer you could swap these out and use peppers, aubergine and courgette instead!
Servings
Prep Time
6
people
20
minutes
Cook Time
1
hour
Servings
Prep Time
6
people
20
minutes
Cook Time
1
hour
Ingredients
1
tbsp
olive oil
extra virgin
1
butternut squash
small, peeled, cut into 1cm chunks
1
red onion
diced
2
cloves
garlic
crushed
2
tsp
cumin
ground
15
chilli
green or red, diced
1
tsp
chili flakes
any (e.g. ancho)
2
tins
black beans
or aduki, kidney
2
tins
tomatoes
chopped
150
mls
water
or more if needed
60
grams
dark chocolate
1/2
small
celeriac
Or swede, carrot, other vegetable
15
grams
coriander
chopped, to garnish
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Instructions
Heat olive oil in a large saucepan or casserole dish and sauté onion, chilli and garlic for a few minutes.
Add cumin to the mix followed by the squash and celeriac
Put the lid on, turn the heat down and allow to sweat for 10-15 minutes in the pan. Add a little water to stop it sticking if necessary
Add the tomatoes, chilli flakes, remaining water and bring to the boil
Stir in the dark chocolate and let the mixture simmer for around 45 minutes before adding the tinned beans
Simmer for another 15 minutes before serving topped with chopped coriander – brown rice or quinoa go well with this dish!
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