Butternut Squash and White Bean Chilli
This is a new twist on the old favourite chili with a lighter creamier touch and definite health benefits. A great way to get inspired for a Meatless Monday by using the Vego version.
Servings Prep Time
4-6people, 4 main course serves and 6 appetizer serves 30-40mins
Cook Time
30mins
Servings Prep Time
4-6people, 4 main course serves and 6 appetizer serves 30-40mins
Cook Time
30mins
Ingredients
Instructions
  1. Dice, steam and puree butternut squash. Set to the side. At this point you can decide to puree half and leave some diced or puree it all for a thicker consistency. Sometimes when I have a celeriac hanging around I’ll steam and dice some to add. Root vegetables are easily interchangeable here.
  2. Saute onion, celery, garlic in coconut oil until they start to get tender and aromatic. About 8 minutes.
  3. Add ground cumin, ground Chipotle chili, salt, tomatoes and diced bell pepper. Use ground chili if you can’t find the Chipotle variety but I like the smokiness it adds if you can find it. I usually freeze some from the summer, diced in preserving jars to have on hand in the freezer, canned will do if not
  4. *Optional. If you are going to use Turkey, this is the time to brown it in the vegetables. If you are going to eat meat, make sure it is organic, free range. Ground thigh has more flavour.
  5. Add beans, salt and pureed squash and just enough water to cover. Make sure if you are using dried beans they are soaked, the soaking liquid is drained and cooked in fresh water til tender. If you are in a hurry tinned chick peas, navy beans, or cannellini will do.
  6. Cook for about 20 to 30 minutes so that all the flavours have had time to fully develop and meld.
  7. Top with fresh chopped coriander. Enjoy over some quinoa, brown rice or mashed sweet potato.
  8. Sometimes just as I’m taking it off the stove I stir in large handfuls of spinach that wilt into it as I give it a last stir.