Oven-baked veggie chilli with butternut squash

Name: Oven-baked veggie chilli with butternut squash
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Mexican, Latin American, American
Ingredients: 3 tbsp olive oil; 1 butternut squash (1kg), chopped into 2cm chunks; 2 red onions, peeled and sliced; 2 red peppers, stalk, seeds and pith discarded, flesh cut into 2cm cubes; 4 garlic cloves, peeled and crushed; 1 tbsp fine sea salt; 1 tbsp ground cumin; 1 tbsp smoked paprika; 2 tsp chilli powder; 1½ tsp ground cinnamon; 2 bay leaves; 3 x 400g tins chopped tomatoes; 3 x 400g tins beans (kidney, black, mixed), drained; 50g vegan dark chocolate (at least 70% cocoa content); Pickled jalapeños (or green chillies); Brown rice; 1 handful chopped coriander

3 steps

Prep:20minCook:1h 30min

Prep 20 min Cook 1 hr 30 min Serves 8-10

Updated at: Sat, 27 Jan 2024 11:45:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories242.3 kcal (12%)

Total Fat7.9 g (11%)

Carbs37.5 g (14%)

Sugars7.2 g (8%)

Protein8.5 g (17%)

Sodium1268.7 mg (63%)

Fiber7.4 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

3 Tbspolive oil

1butternut squash

chopped into 2cm chunks

2red onions

peeled and sliced

2red peppers

stalk, seeds and pith discarded, flesh cut into 2cm cubes

4garlic cloves

peeled and crushed

1 Tbspfine sea salt

1 Tbspground cumin

1 Tbspsmoked paprika

2 tspchilli powder

1 ½ tspground cinnamon

2bay leaves

3 x 400gtins chopped tomatoes

3 x 400gbeans

tins, kidney, black, mixed, drained

50gvegan dark chocolate

at least 70% cocoa content

To serve

Pickled jalapeños

or green chillies

brown rice

1 handfulcoriander

chopped

Instructions

Step 1

Heat the oven to 200C (180C fan)/390F/gas 6. Put a tablespoon of oil in a large casserole pot over a high heat, then add the chunks of squash and fry, stirring regularly, for five minutes, until they start to turn bronze in colour. Use a slotted spoon to transfer to a plate.

Step 2

Pour the remaining two tablespoons of oil into the pot, add the onions and peppers, and cook, stirring occasionally, for 10 minutes, until they start to collapse and soften. Add in the garlic, cook, stirring, for two minutes more, then tip the squash back into the pot with the salt, ground spices and bay leaves. Give everything a good mix, then add the chopped tomatoes and beans. Fill two of the tomato tins with water, pour that into the pot, too, then break the chocolate into squares and add to the mix.

Step 3

Bring everything up to a boil, then cover the pot, transfer to the centre of the oven and cook for 45 minutes. Take off the lid and cook for a further 15 minutes, until the squash is meltingly soft and the chilli has thickened. Stir through a few tablespoons of the brine from the pickled jalapeños to taste, and serve with the chopped jalapeños, some fresh coriander and tortillas and/or rice.