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
6people 20minutes
Cook Time
1hour
Servings Prep Time
6people 20minutes
Cook Time
1hour
Ingredients
Instructions
  1. Heat olive oil in a large saucepan or casserole dish and sauté onion, chilli and garlic for a few minutes.
  2. Add cumin to the mix followed by the squash and celeriac
  3. 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
  4. Add the tomatoes, chilli flakes, remaining water and bring to the boil
  5. Stir in the dark chocolate and let the mixture simmer for around 45 minutes before adding the tinned beans
  6. Simmer for another 15 minutes before serving topped with chopped coriander – brown rice or quinoa go well with this dish!
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