This Chipotle-Bean Chilli is a wonderful recipe for cold autumnal nights – it really warms you up, plus it’s both filling and healthy, which is always a bonus! It’s also completely vegan, provided that you don’t decide to add any sour cream or cheese (which I often do!).
You don’t have to add the coriander (I know that a lot of people don’t like it) but I do think that it really adds something to the taste of the whole thing.
Chipotle paste can be found in most large supermarkets nowadays (in London anyway!). It’s very spicy, so if you aren’t a fan of hot food then be prepared! This is one of my favourites because it’s smoky and sweet as well as hot, and it goes very well with the fresh, zingy salsa and the richness of the bean/tomato combo in the stew.
Chipotle-Bean Chilli with Roasted Squash & Avocado Salsa
For the Chilli
- 1 Clove of Garlic, crushed
- 1 Small Onion, diced
- 1-2 Red Bell Peppers, chopped
- 1 500g can Kidney Beans
- 200g button mushrooms, roughly chopped
- 1 tsp Chipotle Chilli Paste
- 1 500g can chopped tomatoes
- A couple of large handfuls of kale
- 2 tsps Cumin
- 2 tsps Turmeric
- 1 tsp Paprika
- A handful of fresh coriander, chopped
For the Squash
- 2 tsps Coconut Oil
- 1 Butternut Squash (small-medium, or half a large)
- 2 tsps Paprika
- 1 tsp Dried Chilli Flakes
For the Avocado Salsa
- 2 Ripe Avocados
- A handful of cherry tomatoes (approx 8-10)
- Juice of half a lime
Serve with warmed wholemeal tortilla wraps, or rice.
Pre-heat the oven to 180 celsius (about 340 or so farenheit).
Start by chopping the butternut squash into cubes. I find it easiest to chop the stem off the narrow end then slice it right in half, lengthways. From there you can scoop out the seeds and then lay each piece flat to make the chopping easier. This doesn’t have to be precise and you can make them as large or small as you like. I usually chop off the thick skin as well, but I know that some people like to leave it on.
Put all the squash into a roasting tin, along with a few dabs of coconut oil. Sprinkle with the paprika and chilli before putting it into the oven for approximately 30-40 minutes (depending on how big you chopped the squash up). Half way through, take the pan out the oven to give it all a good stir, making sure the spices and oils are evenly spread across the squash, before placing it back in the oven to cook.
When the squash goes into the oven, you can start on the chilli. Heat another tsp of coconut oil in a saucepan, over a medium-high heat.Throw in the onion and garlic when the oil starts to melt. When the onions have started to soften, add the peppers and mushrooms to the pan, stirring so that all the veg are well-combined. Add the Chipotle paste, stirring it over to cover the veg, and let them all cook together for about 5 minutes.
Pour the kidney beans and canned, chopped tomatoes into the pan, adding the handfuls of kale, the coriander and the spices right away. Stir until it’s all combined and then turn down the heat, before leaving to stew for 20-30 mins or so.
Whilst the chilli and the squash are cooking, you can get on with making the salsa. Half the cherry tomatoes and place them into a serving bowl. Dice the avocado, and add to the tomatoes, along with the lime juice and salt. Stir until all mixed up and juicy.
When you’re ready to eat, heat up some tortilla wraps in a warm oven (this will take all of two minutes if the oven is still hot from the squash! Pile it all onto a bowl or a plate, sprinkle some more fresh coriander to garnish, and enjoy!