Butternut Squash Chilli
45 min 
4 
This smokey vegan bean and butternut squash chilli by Luce is going to make your autumn and winter days (and nights) warmer, whether you are vegan or not. Don’t let the lack of meat fool you. The mix of root vegetables and pulses create a wonderful bite that is filled with protein and flavour. The inspired addition of Food Thoughts Organic Cocoa Powder brings everything together, adds some extra fibre, and a whole new dimension to this savoury dish. Trust us – this chilli recipe is going to rock your world and warm your heart!
Note: For even more energy efficiency, you can make this vegan bean and butternut squash chilli in a slow cooker: simply chop the vegetables and cubes and add all the ingredients of the list into the slow cooker, with the addition of 250ml vegetable stock. Let it cook for 5hr in low setting; serve with fluffy rice and / or naan bread.
You will need
- 2 tbsp extra-virgin olive oil
- 400g butternut squash (cut into small chunks)
- 1 white onion (finely diced)
- 1 medium carrot (peeled and diced)
- 40g celery (diced)
- 2 garlic cloves (minced)
- 1 tsp smoked paprika
- 1 tsp mild chilli powder
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp tomato puree
- 1 can red kidney beans (drained and rinsed)
- 1 can black beans (drained and rinsed)
- 1 can chopped tomatoes
- 1/2 teaspoon salt
- 2 tsp Food Thoughts Organic Cocoa Powder
Method
Begin by preheating the oven to 180c and scattering the butternut squash chunks onto a baking tray. Drizzle with 1 tablespoon oil, season with salt and place into the oven for 25 minutes.
Meanwhile heat a large pan on a medium heat and add the other tablespoon of oil along with the diced onion, carrot and celery.
Cook for 8 minutes stirring frequently before adding the garlic, smoked paprika, chilli powder, oregano, cumin and tomato puree.
Combine ensuring the veg is evenly coated in the spices before adding the kidney and black beans, chopped tomatoes, salt and then the Food Thoughts Cocoa Powder.
Allow to simmer stirring often before stirring through the roasted butternut squash chunks. Add 2 tablespoons of water to loosen the chilli before simmering for a further 5 minutes.
Serve with rice, crumbled feta, avocado chunks, sliced spring onions and coriander. Enjoy.
