Mixed bean and butternut chilli
Easy, rich and hearty vegetarian chilli which is a firm favourite with the whole family. We like it best with rice and grated cheese, but it's also good in tortilla wraps or with a jacket potato. Makes a large batch so it's good for a crowd, or freeze half for later.
Ingredients
Serves: 8
- 2 tablespoons sunflower oil
- 2 cloves garlic, finely sliced
- 1 onion, chopped
- 1 yellow pepper, diced
- 1 medium butternut squash, in 1cm dice
- 2 teaspoons chilli powder
- 3 (400g) tins chopped tomatoes
- 1 tablespoon paprika
- 1 tablespoon Worcestershire sauce
- 2 (400g) tins mixed beans, drained and rinsed
- 2 to 3 tablespoons dark brown soft sugar
- salt and pepper to taste
Method
Prep:10min ›
Cook:30min ›
Ready in:40min
- Heat the oil in a large flameproof casserole dish, over a medium heat. Add the vegetables and fry gently until softened.
- Add the chilli powder, or a little more if you like it hot, and continue to fry for 1 minute. Next, add the tomatoes, paprika, Worcestershire sauce and beans. Bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
- Stir in the sugar according to taste. Simmer for another 5 minutes, season with salt and pepper and serve.
Tip
Make sure you use vegetarian Worcestershire sauce if serving to vegetarians or vegans!
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Reviews & ratings
Average global rating:
(4)
Reviews in English (6)
Really liked this! The butternut squash worked really well with it. - 23 Jan 2011
As I mentioned in 'tips', please use a vegetarian worcestershire sauce if serving to vegetarians. Biona Organic make a nice one. - 11 Sep 2012
I noticed the Vegetarian tag for this recipe, but I have to say - Worcestershire sauce is NOT vegetarian, due to production methods used. - 07 Feb 2012