About this recipe:Alter the chilli powder amount according to your preference. Peeling the squash is quite difficult, but I have found that a carrot peeler is the most useful tool for this job.
3 tablespoons olive oil
1 large onion, diced
1 tablespoon ground cinnamon
2 tablespoons chilli powder
4 cloves garlic, crushed
1 tablespoon cumin seeds, toasted
2 tablespoons fresh lemon juice
4 large tomatoes - peeled, seeded and coarsely chopped
1 medium butternut squash, peeled and diced
1 (400g) tin pinto beans, drained and rinsed
225ml (8 fl oz) water
salt and freshly ground black pepper to taste
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
In a large heavy-bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chilli powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.
Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stir occasionally and add more water if necessary. The finished stew should have a nice, thick texture.
Really tasty; watch out for the spices - sauteing them with the onion is quite stinky, I had cinnamon up my nose all afternoon! Also, don't make the mistake of using chili flakes as a replacement for chili powder, it'll blow your face off. I'd recommend adding a little spice at a time, it's quite hot otherwise. - 25 Nov 2009
I only added half as much chili powder as suggested (and then half as much cinnamon) and it still nearly blew my head off. All I could taste was chili, no other flavours came through. If I made this again, I would probably only use 2 tsp of chili, or maybe even less, and I would use ground cumin seeds rather than whole. - 18 Apr 2012