Smoked Butternut Chilli
Meat-free days don’t have to be boring with this clean-eating chilli recipe! Vibrantly orange butternut squash, clashing with the deep, fiery red hues of the sauce, this gluten-free, vegetarian chilli looks as good as it tastes. Smoked paprika adds an exciting undertone to a very satisfying dish, and it’s economical too!
- Heat the oil in a large heavy bottomed saucepan. Over a medium heat, fry the cumin, chilli powder, chilli flakes, salt, garlic and paprika for 3-4 minutes.
- Add the onions and continue to cook for a further 5 minutes.
- Add the tomatoes, tomato puree and stock, then stir in the cubed squash. Bring the pan to a boil then simmer, uncovered for 1 hour (or until the squash is tender), stirring occasionally.
- Add the peppers and kidney beans to the pan and continue to cook covered for another 10 minutes or until the squash is soft and cooked through. If the pan is starting to look dry, add a little hot water to stop it from sticking on the bottom of your pan.