Thu, 19 January 2017
Rosanna Davison's vegetarian chilli sans carne recipe is a family favourite packed with loads of veg, making it the perfect dish that everyone can enjoy!
Ingredients
(Serves 4-6)
Per serving: 221 calories, 10.7g protein, 41g carbs, 1.3g fat
1 medium butternut squash
2 tbsp low-sodium tamari or water, to cook
2 cloves garlic, minced
1 red onion, finely chopped
1 400g can or carton cooked red kidney beans, drained and rinsed
1 400g can or carton cooked adzuki or black-eyed beans, drained and rinsed
800g crushed tomato passata
250ml low-fat coconut milk or unsweetened almond milk
1 tbsp ground cumin
1/2 tsp dried chilli flakes
2-3 tsp smoked paprika
2 tbsp lemon juice
sea salt and ground black pepper, to taste
65g fresh kale, rinsed and tough stems removed
Instructions:
Preheat the oven to 200C and place the butternut squash on a baking tray. Roast for 30-35 minutes, until its skin turns golden-brown.
Remove from the heat and set aside to cool for ten minutes.
When it has cooled enough, peel the skin off the squash, cut it in half and scoop out the seeds and pulp in the middle.
Then cut the flesh into bite-size chunks.
In a large saucepan over a medium heat, heat up the tamari or water and cook the garlic and onion for 4-5 minutes, until the onion starts to soften.
Add the chopped butternut squash and continue to sauté for another 2-3 minutes.
Add the beans, tomato passata, coconut milk, ground cumin, chilli flakes, smoked paprika, lemon juice and seasoning.
Bring to the boil for 2-3 minutes, then lower the temperature, partly cover with a lid and and simmer for about 15 minutes until the mixture has thickened and heated through.
Stir regularly to prevent burning and add extra coconut milk or water if you prefer a runnier texture.
Remove from the heat and stir in the kale, allowing the leaves to wilt.
Divide into serving bowls and serve hot.
Any leftovers can be stored in an airtight container in the fridge for 3-4 days.
Watch Rosanna make the recipe here:
