Craving comfort, warmth, and a bit of spice? This chilli comes packed with flavour, fibre, and protein from the beans. This recipe can be frozen (and reheated from frozen) so could be ideal for weekends or nights on call, when time and energy may be in short supply. Leftovers also make great lunches. If you fancy a change from rice, it goes beautifully with the Basil and courgette cornbread (vegan) from our last Food with Love post. Thanks to Rosie (Lickthespoonblog) for sharing yet another delicious creation with us! Enjoy…
From Rosie, with love:
I promise you that this is another of those dishes that doesn’t need to shout out it’s vegan credentials – it is just really tasty. The roasted and spiced sweet potato flavour just balances the whole thing, though if you only have butternut squash use that instead. In fact adapt this chilli to how it suits you. Use a mix of red and yellow peppers instead of just red. Add more chillis if you like it hotter. Replace the red wine with water if you don’t have a bottle open (though I think adding it makes a huge difference).
There’s the various ways you like to serve it, such as on top of rice or a baked potato loaded up with thick vegan yoghurt/cheese, and the tomatoey, rounded chilli flavours will stand out. I love it with the basil and courgette cornbread but if you haven’t got time to make that try it with crushed tortilla chips or ritz biscuits. Use parsley or coriander if you want a bit of green, though I often use watercress. Make it your own.
The ingredients are mostly stuff you will have in your larder or veg rack, it freezes beautifully (and reheats from frozen which can be a life saver). It’s an all round winner.
Ingredients (serves 6 generously)
- 3 medium sized sweet potatoes, cubed into bite sized pieces (or use a smallish butternut squash)
- 1tsp each cumin, cinnamon, smoked hot paprika
- 6 tbsp olive rapeseed oil
- 2 fat cloves of garlic, finally chopped
- 2 onions cut into large dice
- 2 red peppers, cut into large dice
- 1 red chilli, chopped
- 2 tins of chopped tomatoes
- 1 tin red kidney beans
- 1 tin cannellini beans
- Splash of red wine
- Salt and pepper
- Put the butternut squash on a baking sheet with cumin, cinnamon, smoked paprika, 3tbsp of oil and seasoning and roast at 200c for 30 mins
- Meanwhile put rest of oil in a large saucepan with peppers and onions and sauté for about 10 mins until soft
- Add chopped garlic and chilli and continue cooking for a further 2 mins
- Add rest of ingredients and continue cooking for 30 mins until thick
- Put the roasted sweet potato in the pan and stir through gently trying not to break up the vegetables but everything is coated in sauce
- Continue cooking for a further 5 mins before serving