09th Jan 2019
Cubes of butternut squash and black beans make this chilli hearty and satisfying. I’ll make this on a Sunday afternoon to eat throughout the week. The flavours deepen when it has time to sit, so it tastes even better the second or third time around.
Butternut Squash and Black Bean Chilli
avocado or olive oil, for frying
1 onion, diced
375g peeled butternut squash, cut into small 1.5cm cubes
2 tbsp tomato purée
1 large garlic clove, finely chopped
3 tsp ground cumin
2 tsp smoked paprika
¼ tsp ground cinnamon
¼ tsp cayenne pepper
1 x 400g tin crushed or chopped tomatoes in juices
2 x 400g tins black beans in their liquid (I use the low sodium version)
salt, to taste
To serve (optional)
vegan sour cream
chopped large spring onions
In a large saucepan with a lid, heat enough oil to cover the base of the pan over a medium heat.
Add the onion, season with salt and cook for about 5 minutes until translucent. Add the butternut squash and cook, stirring occasionally, for 5 minutes.
Add the tomato purée and stir. Cook for 1 minute. Add the garlic, cumin, paprika, cinnamon and cayenne pepper and cook for 1 minute more. Pour in the tomatoes and black beans along with the liquid from the tins. Season with salt and reduce the heat to medium-low.
Cook covered for about 30 minutes, stirring occasionally, until the butternut is tender. You may need to add 120ml or more water, if the chilli becomes too dry or thick for your liking. Serve with your desired toppings.
Extracted from First-time Vegan by Leah Vanderveldt (Ryland Peters & Small, €12).
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