This recipe was inspired by a meal I had recently at a Gastro Pub near to me. It’s a great veggie meal but lighter than traditional vegetarian chilli and really different.
I served it with crispy tortillas which add some crunch and are great for dipping!
Ingredients: serves 6
1 brown onion
2 cloves garlic
1 fresh chilli
1 tsp coconut oil
1/2 large or 300g butternut squash
1 red pepper
50ml red wine (optional)
400g tin chopped tomatoes
1 tsp turmeric
1/2 tsp paprika
1/2 tsp cayenne pepper (only if you like it hot!)
300g uncooked quinoa
800ml veg stock (1.5 cubes)
400g tin red kidney beans in chilli sauce
6 wholewheat tortillas
olive oil for brushing
Finely chop the onion, garlic and chilli. Then heat the coconut oil in a large casserole pan and gently fry the onions until they are starting to soften before adding the garlic and chilli. Cook for a further few minutes.
Meanwhile chop the squash and pepper into small chunks (approx. 1cm) and add to the pan. Cook through for a few minutes before adding the red wine (if using). Allow this boil off for a few minutes.
Next add the tinned tomatoes and spices and mix thoroughly before adding the quinoa and 500ml of the veg stock (1 cube). Stir, cover and leave to simmer on very low heat for 20 minutes. Stir occasionally to ensure it doesn’t stick.
Lastly add the kidney beans in their sauce and the last of the stock. It can either be served now or left on very low heat until ready to serve. If you leave it longer it may need more water adding as the quinoa absorbs lots of water!
To make the crispy tortillas simply pre-heat the oven to 200 degrees/ 180 fan / gas mark 6. Brush each tortilla on one side with olive oil and pop in the heated oven for about 3 minutes until starting to brown and go crispy.