Glorious Butternut Squash Chilli


by Norma Miano
My name is Norma and I’m an enthusiastic plant-based chef.
I’m passionate about healing through nutrition.
Here’s a recipe to warm a Autumn chill!
Hearty Mexican inspired stew loaded with warming spices.
Packed with nutritional all-star beans and fibre high butternut
squash. A Smokey and sweet bowlful of comfort

Ingredients
2 tablespoon vegetable oil
1 medium onion, diced
1 jalapeno, minced
3 cloves garlic, minced
1 small butternut squash, diced
1 can chopped tomatoes
1 can black beans
1 can red kidney beans
2 tablespoon tomato paste
1 small bunch kale, chopped
500ml stock
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon smoked paprika
½ teaspoon sugar
Salt and pepper to taste.

For serving, optional
Rice or any grains
Fresh chopped coriander or parsley
Plain yogurt
Method

  1. Heat a large pot over medium
    heat. Once hot, add oil, onion and
    chilly. Season with salt and pepper
    and sauté’ for 3-4 minutes, stirring
    frequently.
  2. Add garlic, cumin and cinnamon
    and sauté for 2-3 minutes more
  3. Add butternut squash and paprika
    and stir to coat. Cook for 3
    minutes.
  4. Add tin tomatoes, tomato paste
    and half of the vegetable broth and
    stir to combine.
  5. Once boiling, reduce heat to low,
    cover and cook for 20 minutes,
    add more stock, when is looking
    dry.
  6. Next add the beans and the kale.
  7. Taste and adjust seasoning as
    needed, adding more chilli or
    cumin.
  8. Gently simmer for 10-15 minutes
    to combine the flavours together.
    Serve with any grains, or garnished
    with lime, coriander and yogurt.
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