Three Bean Chilli with Walnuts and Squash

This vegetarian dish nourishes the soul on a grey day. The addition of cocoa brings an unexpected depth of flavour that will have you licking your lips and wondering why you didn't think of it sooner.

Serves 6

• Prep Time: 15 minutes

• Cook Time: 45 minutes

Ingredients

1 tbsp olive oil

1 onion, chopped

2 tsps ground cumin

1 tsp crushed chilli

1 tsp paprika

4 small garlic cloves, chopped

500ml vegetable stock

2 cups butternut squash, peeled and cubed

1 can chopped tomatos

1 can haricot beans, rinsed and drained

1 can cannellini beans, rinsed and drained

1 can red kidney beans, rinsed and drained

1 tbsp cocoa

3/4 cup walnuts, roughly chopped

Method

Heat the olive oil in a large saucepan and add the onion. Cook for 5 minutes to soften, stirring occasionally.

Stir in the cumin, chilli, paprika and garlic. Cook for a few minutes, stirring occasionally.

Add the vegetable stock, butternut squash, and tomatoes. Simmer for 20 minutes, stirring occasionally.

Stir in the cocoa and add all of the beans. Bring to a simmer.

Add the walnuts and cook for 15-20 minutes until a fork goes easily into the butternut squash and the sauce thickens.

Serve over rice with a generous dollop of sour cream.