I’ve devised this gorgeous autumnal spicy chilli recipe for my loyal vegetarian / vegan followers. Not my family as if I offer them chilli without meat they think it is a cruel trick. Personally I love it.
I’ve not added pumpkins to the chilli, they are for aesthetic purposes only to make it look a bit Halloweeny, as let’s be honest I think I speak for everyone in saying that would be rank! We lugged these things for miles so I’m using them in some way!
This is healthy and low in fat. I make it with tinned cherry tomatoes for added sweetness. It’s divine with lots of fresh coriander and mango chutney.
350g butternut squash and sweet potato mix
1 tin cherry tomatoes
1 tin red kidney beans in chilli sauce
1 tin black beans – drained
3 cloves garlic – minced
1 teaspoon cayenne pepper
4 teaspoons paprika
4 teaspoons ground cumin
3 tablespoons tomato puree
Salt and cracked black pepper
1 tablespoon Worcester sauce
Add a glug of olive oil to the pan and cook down your onions until they are translucent.
Add your garlic, all the spices and then the cherry tomatoes.
Pour in the kidney beans in chilli and black beans and then add the butternut squash and sweet potato.
Stir in the tomato puree, Worcester sauce, water and season.
Simmer gently for approximately an hour or until the butternut squash and sweet potato cubes are tender to bite into.
Serve with lots of mango chutney, fresh coriander and rice if you fancy.