Butternut chilli

This warm and zingy chilli has great texture and flavour and is a great alternative to a meaty version. As the oven is on to roast the veg I do like to serve this with a baked potato, but I start them off in the microwave first. You don’t need to do this but it does speed the whole process up and you still get the great oven baked taste and texture.

  • 1 butternut squash cut into 2cm chunks
  • 1 red onion cut into large chunks
  • Handful of mixed chard, stalks and leaves chopped separately
  • 1 tin of kidney beans, drained and rinsed
  • pinch of cayenne pepper
  • 1 tsp ground cumin
  • 1 small cinnamon stick
  • 1 level tsp dried red chilli
  • 5 large tomatoes chopped
  • Small bunch of coriander
  • 2 baking potatoes
  • 2 tbsp soured cream
  1. Preheat oven to 200°c
  2. While oven is warming up scrub the potato and prick allover with a fork. Microwave both potatoes on high for 7 minutes to start the cooking process (10 minutes for 4 potatoes). If you don’t have a microwave you can start the potatoes off in the oven around 55 mins before your chilli is ready for a medium potato.
  3. Toss squash and 1/2 the onion pieces in a bowl with a tbsp of oil and season with a pinch of salt and cayenne pepper.
  4. Take the potatoes out of the microwave and rub each one with a tsp of oil and sprinkle with salt. Place directly on an oven rack for 25-30 mins.
  5. Spread your squash and seasoned onions on a baking tray and place underneath your potatoes to catch any drips as they cook.
  6. Cook for 20-25 minutes when the squash should be soft but still holding its shape. If the potatoes need crisping up turn up the heat slightly while you finish your chilli.
  7. While your potatoes and squash are cooking heat some oil in a pan and gently fry the remaining onion, chard stalks and garlic for a few minutes to soften.
  8. Add the cumin, chilli and cinnamon stick and continue to cook for 2-3 minutes.
  9. Add the chopped tomatoes to the pan bringing to the boil then add the kidney beans and a splash of water and season with salt and pepper.
  10. Simmer the mixture for 20 minutes until the tomatoes have softened and reduced, add the roasted veg and chard leaves and warm through / wilt. Discard the cinnamon when ready to serve.
  11. When you can feel the potato is soft all the way through, split it and add the chilli, serving with a sprinkling of coriander and some soured cream.
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