Vegan Chilli Con Carne
"This vegan chilli con carne is perfect for a healthy, meat-free meal. If you’re a meat-eater, the roasted butternut squash and smoky flavour from the chipotle paste means that you won’t miss it whatsoever in this dish, we promise. Ingredients 1 butternut squash, peeled and roughly chopped 3 tbsp olive oil 1 large onion, roughly chopped 5 garlic cloves, whole with skin 2 peppers, roughly chopped 4 sprigs of thyme 1 tsp dried oregano salt and freshly ground black pepper 2 x 400g (14oz) cans of chopped tomatoes 400g (14oz) can of chickpeas 400g (14oz) can of kidney beans 100ml (3½ fl oz) vegetable stock 2 tsp smoked chipotle paste a bunch of coriander, leaves and stalks chopped separately Guacamole Perfect Boiled Rice"
Serves6 people
Preparation Time20 min
Cooking Time50 min
-
Preheat the oven to 180°C (350°F, Gas 4).
-
Put the squash in a roasting pan with the olive oil, onion, garlic, peppers, thyme, oregano, salt and pepper.
-
Roast for about 25 minutes until cooked through and the squash begins to blacken on its edges, checking frequently as oven temperatures vary. Remove the thyme stalks and squeeze out the garlic flesh and discard the skins.
-
Meanwhile, in a large saucepan, mix the tomatoes, chickpeas, kidney beans, vegetable stock and chipotle paste, chopped coriander stalks and cook for 30 minutes with a good pinch of salt and pepper.
-
Now is a good time to prepare the rice and guacamole.
-
Combine the roasted vegetables with the tomato sauce and mix well. Keep warm until ready to serve.