Squash and Kidney Bean Chilli

November 1, 2012 in Uncategorized

My vegetarian recipe repertoire is expanding…

And this one is really good. I mean really, really good. I ate it all, and then I ate another bowl, and the next day I heated it up and had it for lunch. It’s that good.

It’s also another recipe where you can substitute squash for pumpkin — so if you’ve got carved pumpkins to use up, here’s another recipe where you can.

Ingredients (Serves four)

  • 1 red onion
  • 2 garlic cloves
  • 1 teaspoon of chilli power
  • 1 teaspoon of smoked paprika
  • 1 1/2 teaspoons of oregano
  • 1 can chopped tomatoes
  • 1 butternut squash — peeled, deseeded and diced
  • 1 can of kidney beans
  • 250ml vegetable stock
  • 4 carrots
Put some oil/fry light in a frying pan and put over a medium-high heat. Then add the sliced onions and diced garlic and cook them until the onions are nice and soft. Then add the chilli powder, paprika and oregano. Stir for a minute or so until the smell is really nice and intense. Add the can of tomatoes and leave to simmer for another minute or so.
Transfer to a saucepan and add the squash, kidney beans, stock and sliced carrots. Bring to the boil, then reduce the heat so it’s simmering. Partially cover and simmer for 15 minutes.
Then remove the lid and simmer for another 10 minutes.
Pile into dishes. You probably don’t need rice with this, but if you want to serve more than four people then you could have half-rice-half-chilli.

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