Our Veggie Recipe of the Week: Butternut Chilli

As it is absolutely freezing outside we decided this week it was definitely time for a chilli! Try this simple recipe out and let us know how you got on.

Ingredients

600g medium vine tomatoes, or 400g can chopped or cherry tomatoes
2 tbsp olive oil
2 onions, finely chopped
2 large garlic cloves, finely chopped
1 red bird's-eye chilli, deseeded and finely chopped
1 tsp cayenne pepper
1 tsp oregano
1 bay leaf
600g butternut squash, peeled and cut into cubes
12 pitted green olives, roughly chopped
150ml red wine
½ vegetable stock cube
200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped
400g can black beans or red kidney beans, drained and rinsed
small bunch chives, snipped
175ml soured cream

Method

1. If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
2. Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
3. Add the peppers to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
4. Add the beans to the pan and reheat. Serve with chives and soured cream on the side.

Thanks to BBC Good Food for the recipe: http://bit.ly/1Jdul1v