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Veggie chilli

Satisfying & warming on a cold winter’s evening


Serves 4-6

1 chopped red onion
3 peppers red, yellow or orange
1 chopped red chilli
2 tins beans – kidney, black eye, chickpeas
2 tins plum tomatoes
½ medium sized butternut squash or 1 large sweet potato
1 teaspoon paprika
handful of chopped corriander
sea salt & freshly ground pepper
olive oil

Preheat oven to 200°C

Cut the butternut squash into 1cm cubes, place in a roasting tray, drizzle with olive oil and season. Roast in the oven for 25 minutes, tossing them half way.

Put a glug of olive oil in a large pan, add the onion and stir until translucent. Add the chopped peppers and chili. Stir in the paprika, beans and tomatoes. Simmer for 20 minutes. When the squash is roasted, add to the pan, sprinkle with coriander.

Serve with basmati rice (I love a mix of brown and wild rice), a bowl of grated cheddar cheese, greek yoghurt and some buttered kale or spinach.

Approximate cost £6.00, £1.50 per person