BLACK BEAN AND BUTTERNUT CHILLI RECIPE - TOM KERRIDGE (2024)

SERVES: 4

700g peeled, deseeded butternut squash

1 tbsp olive oil

1 onion, diced

3 garlic cloves, finely chopped

2 tsp ground cumin

1 tsp paprika

1 tsp dried oregano

1 tbsp chipotle paste

500ml fresh vegetable stock

400g tin chopped tomatoes

1 red pepper, cored, deseeded and cut into large dice

1 green pepper, cored, deseeded and cut into large dice

2 x 400g tins black beans, drained (470g total drained weight)

To finish:

1 ripe avocado

2 spring onions

2 large handfuls of coriander leaves, roughly chopped

4 tbsp reduced-fat soured cream

100g tortilla chips

1: Cut the butternut squash into 2.5cm chunks. Heat the oil in a large non-stick saucepan over a medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and squash and cook for 2–3 minutes.

2: Sprinkle in the cumin and paprika, stir well and cook for 1 minute. Add the oregano, chipotle paste, stock and tomatoes, stir again and bring to a simmer. Cook for 10 minutes.

3: Add the diced peppers and black beans to the pan. Put the lid on and cook for 15–20 minutes or until the squash is tender and the sauce is thickened.

4: In the meantime, halve, stone and peel the avocado, then dice the flesh. Finely slice the spring onions on an angle.

5: Stir half the coriander through the chilli and divide between warmed bowls. Top each portion with a dollop of soured cream, diced avocado, spring onions and the remaining coriander. Grind over some pepper and serve tortilla chips on the side for crunch.

To freeze:

Let cool, then freeze in one-or-two portion containers. Defrost overnight in the fridge, then reheat in the microwave or in a pan over a medium heat, stirring occasionally, until hot right through.

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