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By SW Sarah

Ultimate veggie chilli

Name: Ultimate veggie chilli
Prep time: 35 min
Total time: 35 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 tbsp 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; 1½-2 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 2cm chunks; 1 heaped tbsp tomato purée; 2 x 400g tins chopped tomatoes; 500ml vegetable stock (check your stock is gluten free if required); 2 x 400g tins black beans, drained and rinsed; 1 x 400g tin red kidney beans, drained and rinsed; 1 tbsp light brown sugar; 25g dark chocolate, broken into squares; 2 limes; 300ml soured cream; 1 x 30g pack coriander, leaves picked and roughly chopped; 2 avocados, sliced; rice or crusty bread, optional

3 steps

Prep:35min

Cook for a crowd on Halloween or Bonfire Night, or make a batch for the freezer

Updated at: Thu, 17 Aug 2023 09:47:23 GMT

Ingredients

6 servings

2 Tbspolive oil

deseeded and cut into 3cm squares

4garlic cloves

crushed

2 tspsmoked paprika

1 ½ tsphot chilli powder

to taste

1 Tbspground cumin

2 tspground cinnamon

1 tspdried oregano

1butternut squash

peeled, deseeded and cut into 2cm chunks

1 heaped tbsptomato purée

2 x 400gtins chopped tomatoes

500mlvegetable stock

check your stock is gluten free if required

2 x 400gtins black beans

drained and rinsed

1 x 400gtin red kidney beans

drained and rinsed

1 Tbsplight brown sugar

25gdark chocolate

broken into squares

2limes

300mlsoured cream

1 x 30gcoriander

leaves picked and roughly chopped

2avocados

sliced

rice

or crusty bread, optional

Instructions

Step 1

Heat the oil over a medium-high heat in a large saucepan or casserole with a lid. Fry the red onions, celery and peppers with a pinch of salt for 5-8 minutes, until starting to soften. Add the garlic, spices and oregano and fry for a further 2 minutes until fragrant.

Step 2

Stir in the butternut squash, tomato purée, chopped tomatoes and stock. Bring to the boil, cover and simmer gently for 45 minutes, then add the black beans and kidney beans and cook, uncovered, for a further 30 minutes until the sauce has thickened and the vegetables are tender. Add the sugar and chocolate to the bubbling chilli and season to taste. If not eating straightaway, cool the chilli and divide into portions (see ‘Get Ahead’).

Step 3

To serve, zest the limes and stir this through the soured cream, along with the juice of 1⁄2 lime and most of the coriander. Cut the remaining lime into wedges for serving, if you like. Top the chilli with the lime cream, avocado and remaining coriander. Accompany with rice or crusty bread if you wish.

View on sainsburysmagazine.co.uk

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