This vegetarian chilli is mild in heat, but high in umami, with a deep, nutty flavour and hint of sweetness from the squash.
Serves 4
Prep Time: 30 mins
Cook Time: 45 minutes
Ingredients
1 can (400g) chopped tomatoes
2 large garlic cloves
1 red chilli
1 tsp cayenne pepper
1 tsp oregano
2 bay leaves
600g butternut squash, peeled and cut into cubes
12 pitted green olives
150ml red wine
½ vegetable stock cube
1 can (400 g) red kidney beans, drained and rinsed
small bunch chives
175ml half-fat creme fraiche
200 ml water
Method
Dice the onions, garlic and chilli (deseed for mild heat, retain seeds for more fire), and roughly chop the olives in preparation. Heat the oil in a heavy-based frying pan on medium heat and add the onions and garlic. Cook for 5 minute until translucent. Add the chilli, cayenne pepper, oregano and bay leaf into pan and stir-fry for 1 minute.
Add the squash, olives and wine to the pan and bring to a simmer, gently stirring. Simmer for a few minutes, then add the tomatoes and 200 ml water. Crumble the stock cube over the top and stir. Bring back to a simmer, cover with a lid or foil, and cook for 45 minutes, stirring occasionally. If the mixture dries, add a little more water as needed. The squash should be tender – check with a fork.
In the meanime, dice the chives and add them to the creme fraiche.
Add the beans to the pan and let them heat.
Serve with rice and the chived creme fraiche on the side.
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