90 minutes
Embrace the vibrant flavors of Mexico with this robust vegetarian chili. Featuring a medley of butternut squash, black beans, and tangy tomatoes, it’s a dish that offers warmth and satisfaction to both vegetarians and meat lovers alike.
Tomatoes, Fresh, ripe, peeled and chopped
0 oz
tablespoons
Onions, Finely chopped
each
Garlic Clove, Finely chopped
each
Red Bird's-Eye Chili, Deseeded and finely chopped
each
teaspoons
teaspoons
Bay Leaf
each
Butternut Squash, Peeled and cubed
0 oz
Green Olives, Pitted and roughly chopped
each
0.25 fluid ounces
Vegetable Stock Cube, Crumble
each
Piquillo Pimiento Peppers, Roughly chopped
0 oz
Black Beans, Drained and rinsed
0 oz
Chives, Snipped
bunch
Soured Cream
0.25 fluid ounces
1. Tomato Prep
If using fresh tomatoes, place them in a bowl and cover with boiling water. After 30 seconds, remove, peel, and chop the tomatoes. If using canned tomatoes, skip this step.
2. Sauté Base
In a large, heavy-based frying pan with a lid, heat the olive oil over medium heat. Add the onions and garlic, and gently cook until softened, stirring occasionally. Mix in the chopped chili, cayenne pepper, oregano, and bay leaf. Stir-fry for 1 minute.
3. Simmer Vegetables
Introduce the cubed butternut squash and chopped olives to the pan. Sauté for a couple of minutes. Pour in the red wine and let it simmer briefly. Add the prepared or canned tomatoes along with 200ml of water. Crumble in the half vegetable stock cube and stir well. Bring the mixture to a simmer, then cover and let it cook for 30 minutes, stirring occasionally.
4. Add Peppers
Stir in the chopped piquillo peppers or roasted Romano peppers. Check the seasoning and add a splash of water if needed. Cover and continue to cook for an additional 25-30 minutes until the squash is tender. (Option to freeze at this point for up to 1 month; thaw overnight in the fridge before continuing.)
5. Final Touches
Stir in the drained black beans and warm the chili through.
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