This is the kind of meal to serve the die-hard meat-eaters in your life. The powerful smoky Mexican tastes are so amazing they won’t miss the meat in this flavour-packed vegetarian chilli.
INGREDIENTS
SERVES: 4
700g peeled, deseeded butternut squash
1 tbsp olive oil
1 onion, diced
3 garlic cloves, finely chopped
2 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 tbsp chipotle paste
500ml fresh vegetable stock
400g tin chopped tomatoes
1 red pepper, cored, deseeded and cut into large dice
1 green pepper, cored, deseeded and cut into large dice
2 x 400g tins black beans, drained (470g total drained weight)
To finish:
1 ripe avocado
2 spring onions
2 large handfuls of coriander leaves, roughly chopped
4 tbsp reduced-fat soured cream
100g tortilla chips
METHOD
1: Cut the butternut squash into 2.5cm chunks. Heat the oil in a large non-stick saucepan over a medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and squash and cook for 2–3 minutes.
2: Sprinkle in the cumin and paprika, stir well and cook for 1 minute. Add the oregano, chipotle paste, stock and tomatoes, stir again and bring to a simmer. Cook for 10 minutes.
3: Add the diced peppers and black beans to the pan. Put the lid on and cook for 15–20 minutes or until the squash is tender and the sauce is thickened.
4: In the meantime, halve, stone and peel the avocado, then dice the flesh. Finely slice the spring onions on an angle.
5: Stir half the coriander through the chilli and divide between warmed bowls. Top each portion with a dollop of soured cream, diced avocado, spring onions and the remaining coriander. Grind over some pepper and serve tortilla chips on the side for crunch.
To freeze:
Let cool, then freeze in one-or-two portion containers. Defrost overnight in the fridge, then reheat in the microwave or in a pan over a medium heat, stirring occasionally, until hot right through.
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INGREDIENTS
SERVES: 4
700g peeled, deseeded butternut squash
1 tbsp olive oil
1 onion, diced
3 garlic cloves, finely chopped
2 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 tbsp chipotle paste
500ml fresh vegetable stock
400g tin chopped tomatoes
1 red pepper, cored, deseeded and cut into large dice
1 green pepper, cored, deseeded and cut into large dice
2 x 400g tins black beans, drained (470g total drained weight)
To finish:
1 ripe avocado
2 spring onions
2 large handfuls of coriander leaves, roughly chopped
4 tbsp reduced-fat soured cream
100g tortilla chips
METHOD
1: Cut the butternut squash into 2.5cm chunks. Heat the oil in a large non-stick saucepan over a medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and squash and cook for 2–3 minutes.
2: Sprinkle in the cumin and paprika, stir well and cook for 1 minute. Add the oregano, chipotle paste, stock and tomatoes, stir again and bring to a simmer. Cook for 10 minutes.
3: Add the diced peppers and black beans to the pan. Put the lid on and cook for 15–20 minutes or until the squash is tender and the sauce is thickened.
4: In the meantime, halve, stone and peel the avocado, then dice the flesh. Finely slice the spring onions on an angle.
5: Stir half the coriander through the chilli and divide between warmed bowls. Top each portion with a dollop of soured cream, diced avocado, spring onions and the remaining coriander. Grind over some pepper and serve tortilla chips on the side for crunch.
To freeze:
Let cool, then freeze in one-or-two portion containers. Defrost overnight in the fridge, then reheat in the microwave or in a pan over a medium heat, stirring occasionally, until hot right through.
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SEEN IN
TOM KERRIDGE’S LOSE WEIGHT AND GET FIT (2019)
Combining nutritious recipes with tips and plans for keeping fit, this book is perfect if you are looking to shed the pounds and stay on track.
SPICY CHILLI WITH GREEN BEANS
This is a real favourite in our house. It’s simple to make and layered with so many deliciously spicy flavours.
VEGGIE BOLOGNESE
Using soya protein mince as a meat free alternative doesn’t mean this dish is light on flavour.
PAPRIKA ROAST RIB OF PORK
I love to serve this on a cold evening with some mashed potato made with a little smoked butter. Pure pleasure!
COPYRIGHT 2024, TOM KERRIDGE. IMAGES CREDITED TO CRISTIAN BARNETT
