A perfect dish for a cold Autumnal evening. This smoky and flavourful 1-Pot chilli is a fan favourite in my household. Not only is it incredibly tasty but it’s awesome for batch cooking. I normally double up the portion at the beginning of the week and overload my fridge with delicious chilli for easy mid week feasts.
The secret to this chilli is half blending the chilli to finish off the dish. Doing this gives you a much thicker and sumptuous texture. It also improves the flavour of the chilli. All the blended black beans, squash and spices fuse to make a wonderful plant-based mess, comfort food at it’s best.
I like to serve this vegan chilli with baked potatoes and some shredded vegan cheese. I load up a plate with a potato drizzle over the chilli and top with cheese. Depending on what I have in the fridge I’ll normally sprinkle some jalapenos, coriander and chopped spring onions over the top just to go crazy!
When To Eat
Squashes are split into two categories – summer and winter. This dish is designed to utilise both seasons, but I find it works best in Autumn months. From September to December you’ll find copious amounts of winter squashes around. Each has its own different look and flavour profile. Why not experiment with a few and learn to love which is your favourite squash variety!
This meal is around 85% less polluting than the average UK meal.
- Eating this recipe will save around 2.50 KG CO2e per person.
- That’s equivalent to the emissions produced driving 20.67 KM in a modern car.
- 2 Medium Onions (loosely chopped)
- 2 Medium Carrots (peeled and loosely chopped)
- 6 Cloves Garlic (peeled and loosely chopped)
- 2 Medium Red Peppers (loosely chopped)
- 50 g Ginger (peeled and loosely chopped)
- 800 g Squash or Pumpkin (peeled and cubed into 2 1/2 cm (1 inch) pieces)
- 100 g Cavolo Nero Cabbage or Curly Kale (de-stemmed and thickly sliced)
- 1 Medium Lime
- 1 (400g) Can Coconut Milk
- 1 (400g) Can Chopped Tomatoes
- 2 (400g) Cans Black Beans (drained)
- 2 Teaspoons Chipotle Paste
- 1/2 Teaspoon Cayenne Pepper (add more if you want it spicer)
- 2 Teaspoon Chocolate Powder
- 2 Teaspoon Cumin
- 1 Teaspoon Smoked Paprika
- 2 Tablespoons Olive Oil
- Add the chopped, onion, garlic, carrots, peppers, and ginger to a food processor and whizz until the vegetables are very fine, but not quite a paste.
- Heat the olive oil in a large pan over a medium heat and toss in the blended vegetables. Cook for about 3-4 minutes or until the vegetables begin to soften.
- Add the chipotle paste, cayenne pepper, chocolate powder, cumin and smoked paprika to the cooking vegetables. Stir to combine.
- Pour the coconut milk, chopped tomatoes, black beans and chopped squash into the pan. Cover and simmer for 20 minutes, at this point the squash should be nice and soft. Remove the pan from the heat.
- Using a stick blender (or normal blender) blend roughly half of the chilli mixture until smooth. Stir the chopped kale into the hot chilli until it has wilted. Squeeze the juice of the lime into the chilli and season to taste.
- Serve the chilli with a little chopped coriander or spring onions. You can stir in a little coconut or almond yoghurt to calm the heat and make the chilli a little smoother.