800gSquash or Pumpkinpeeled and cubed into 2 1/2 cm (1 inch) pieces
100gCavolo Nero Cabbage or Curly Kalede-stemmed and thickly sliced
1(400g) CanCoconut Milk
1(400g) Can Chopped Tomatoes
2(400g) Cans Black Beansdrained
1/2TeaspoonCayenne Pepperadd more if you want it spicer
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.