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LOCATION: Recipes >> Vegetarian >> Blazing Squash Chilli

Print this Recipe    Blazing Squash Chilli

Yield: 8 servings

2 tablespoons olive oil
2 medium onions, diced
2 tablespoons garlic, finely chopped
2 medium red peppers, deseeded and diced
3 tablespoons chilli powder
2 tablespoons ground cumin
1 1/2 tablespoons dried oregano
1/4 teaspoon ground allspice
pinch crushed red chilli flakes
2 800 g cans tomatoes, chopped with juice
125 ml dry red wine
2 butternut squash, peeled, seeded, cubed
1 orange, zest only
salt and fresh ground black pepper to taste
2 425g cans red kidney beans, drained
2 tablespoons fresh coriander, chopped
2 tablespoons flat leaf parsley, chopped
3 spring onions, thinly sliced diagonally

Heat the oil in a large heavy pot over medium-low heat. Add the
onions, garlic, and peppers. Cook, stirring occasionally, until
the vegetables have wilted, about 10 minutes. Add the chili powder,
cumin, oregano, allspice, and red pepper flakes and cook for 1
minute longer, stirring to coat the vegetables well with the spices.
Stir in the tomatoes with their juices, the red wine, butternut
squash, orange zest, salt, and pepper. Bring to a boil, reduce
the heat to medium-low, and simmer uncovered until the squash is
tender, about 20 minutes. Adjust the seasonings to taste. Fold
in the kidney beans and simmer 10 minutes longer. Just before
serving, stir in the coriander leaves and parsley. Served garnished
with the spring onions.

It was *not* good fresh off the fire. I broke into my 'failure'
chilli 3 days later in a hungry state, and we were surprised at
how much we like it.


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