This is a recipe I first made a few years ago but, being terrible at taking photographs in artificial light, I uploaded it and found to be pretty much ignored by everyone. Which is fair enough. Ugly photos don’t help anything.
However, my darling Garry bought me a light box for Christmas and so I’m getting better at taking photos in low light. This is the first of the 100 or so recipes I’ve pulled off the site in order to make them prettier and better, so for the next bazillion years expect to see them slowly re-emerging.
Anyway, squash and kidney bean chilli. This is an excellent recipe to make on a Sunday night and take to work with you throughout the week as it freezes very well. It’s also vegetarian. In fact, it’s vegan. My friend Lauren came round for dinner on Sunday and as she’s doing Veganuary I decided to make her this. It went down very well. She said she liked it (although admittedly she could be lying) but I really think she did. I certainly did.
I like cooking the butternut squash in the pan until it’s just starting to get soft, spraying with more oil as we go so that by the time you’ve boiled the tomatoes and stock and squash together it’s starting to break down. It’s a texture thing. But, of course, if you prefer more bite to your butternut you don’t have to cook it this way…
This chilli is tasty and filling and full of goodness. I hope you enjoy it. And if you do, please subscribe for more recipes – the box is in the sidebar on the right!
- 1 red onion, sliced
- 2 garlic cloves, minced
- 1 red chilli, diced
- 1 tablespoon of smoked paprika
- 1 tablespoon of oregano
- 1/2 a tablespoon of cumin
- 1 teaspoon of ground ginger
- 1/2 teaspoon of Chinese five spice
- 1 can of chopped tomatoes
- 1 butternut squash — peeled, deseeded and diced
- 4 carrots, cut into chunks or rounds
- 1 can of kidney beans
- 1 can of baked beans in tomato sauce
- 250ml vegetable stock
- A handful of coriander leaves, roughly chopped
- Add oil to a large pan and put over a medium-high heat. Then add the onions, chilli and garlic and cook them until the onions are soft
- Add the butternut squash. Stir for five minutes or so, then add the spices. Stir to coat
- Tip in the tomatoes, beans, stock and sliced carrots. Stir through the coriander. Bring to the boil, then reduce the heat so it's simmering. Partially cover and simmer for 15 minutes
- Remove the lid and simmer for another 10 minutes
- If you need to serve more than four people, you could always add some rice and/or salad