12.10.14

Vegetarian Chilli


1 smaller butternut squash
2-3 large carrots (purple carrots if you have)
4 medium onions
2 garlic cloves
1 stick of celery + leaves
5-6 smaller mixed peppers (thin walled pointy ones, if using bell peppers 2 will probably do)
1 can black beans
400 ml passata
1 tsp ground cumin
3/4 tsp ground coriander
1/3 tsp cinnamon
sprinkle cayenne
salt and ground black pepper
1 square dark chocolate with chilli
squeeze of 1/4 lime
handful fresh coriander

serve with:
tortillas
guacamole
shredded cheddar 
shredded lettuce
sour cream
margaritas

Finely chop the onion, garlic and celery in a food processor. Sauté in 2 tbsp olive oil until translucent. 

Add carrots and peppers, sauté for a couple of minutes.

Add the spices, squash and beans. Stir until aromatic. 

Add passata and water to cover. Season with salt and pepper.
Simmer on low heat for about 35 minutes, stirring every 10 minutes or so, until the sauce is reduces and all the vegetables soft. don’t overcook the squash. It needs to be fork-tender but still in one piece.

Stir in the chocolate, melt, then add lime and adjust the seasoning if necessary. Stir in chopped coriander right before serving.


Serve with rice or tacos/tortillas and all the trimmings!



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