This is a great dish to make in bulk, freeze in portions and pull out of the freezer when you you need to. By using tinned beans, legumes, chickpeas and tomatoes you are cutting the cost as well as preparation time, but sacrificing none of the nutritional benefits. This butternut squash and chickpea chilli can also be easily adapted, so you can incorporate any of your favourite vegetables.
Keeping it simple
As with all of my recipes, I try to keep things simple. This saves time, money, stress, not to mention unneccessary ingredients being thrown in the mix just for the hell of it. But that being said, if you have time and you want to add more ingredients, then please feel free to adapt all of these recipes. They are guidlines only, everyone has different tastes and preferences, so add and take away ingredients as you see fit.
Butternut squash and chickpea chilli
A quick and easy plant-based chilli that can be easily adapted to suit your tastes.
- 1 tbsp Oil
- 1 each Red Onion
- 2 400g tins Red kidney beans in chilli sauce (make sure they are in chilli sauce and not water)
- 1 400g tin Chickpeas
- 1 each Large Butternut Squash (diced)
- 4 each Carrots (diced)
- 3 400g tins Chopped tomatoes
- 1 bunch Coriander (chopped)
- 3 each Spring Onions (sliced)
- 1 tspn Ground Cinnamon
- 2 cloves Garlic (finely chopped)
- 1 each leek (diced)
- 3 each peppers (diced)
Preheat your oven at 180°c
Peel and deseed your butternut squash, then dice into small cubes. Peel and dice your carrots to the same size. Place onto a tray with a drizzle of oil and bang straight in the oven for around 30 minutes or until you can get a fork easily into it.
Whilst that is cooking, place a pan on a medium to high heat with a drizzle of oil in it.
Finely chop your onion and garlic and place into the pan. Cook for two minutes until they start to soften. Add your leeks and peppers and cook for a further two minutes.
Now add your chopped tomatoes and kidney beans to the pan and stir well. Reduce the heat to a medium heat.
Drain and rinse your chickpeas and add to the pan. Add the cinnamon and mix.
Let this simmer for approximately 25 minutes. Remove the butternut squash and carrots from the oven when cooked and add to the pan. You can reduce the heat and allow this to simmer for 10 minutes. Season to taste.
Serve with rice or whatever accompaniment tickles your fancy. Top with chopped coriander and spring onion and enjoy.
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