There’s nothing quite like soft, sweet cubes of butternut squash and this chili has plenty of that! After chopping up the squash this dish is a breeze to prepare and leftovers keep well in the fridge.
Adapted from FatFree Vegan Kitchen
- 1 butternut squash, peeled and cubed
- 1 white onion, chopped
- 5 cloves of garlic, minced
- 1 red capsicum/red pepper, diced
- ground chilli flakes, to taste (depends on how spicy you’d like your chili)
- Tabasco sauce, to taste (depends on how spicy you’d like your chili, I think I used about 1 T)
- 1 + 1/4 t ground cumin
- 2 t paprika
- 2 15-ounce cans diced tomatoes
- 1/2 C water (would omit next time as I found the chili a little too soupy)
- salt and pepper, to taste
- 1 15-ounce can of red kidney beans, drained
- sliced spring onions, to garnish
- Spray a large pot with cooking oil and heat on a stove on medium.
- Add the onion and capsicum/pepper and saute until the onion is transluscent and the capsicum/pepper is soft.
- Add the garlic and cook for a further 2 minutes, or until garlic is fragrant and lightly browned.
- Add the seasonings and mix to coat the vegetables, then add in the tomatoes (everything in the can!), squash, salt and pepper. Cover and simmer for 20 minutes.
- Add the beans and adjust the seasonings if needed. Cover and simmer for an additional 40 minutes, or until squash is tender and soft. Serve garnished with sliced spring onions. Serves 6-8.