Butternut Chilli

butternut-chilli

Ingredients

  • 600g medium vine tomatoes, or 400g can chopped or cherry tomatoes

  • 2 tbsp olive oil

  • olive oil

  • 2 onions, finely chopped

  • 2 large garlic cloves, finely chopped

  • 1 red bird's-eye chilli, deseeded and finely chopped

  • 1 tsp cayenne pepper

  • 1 tsp oregano

  • Oregano

  • 1 bay leaf

  • 600g butternut squash, peeled and cut into cubes

  • 12 pitted green olives, roughly chopped

  • 150ml red wine

  • ½ vegetable stock cube

  • 200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped

  • 400g can black beans or red kidney beans, drained and rinsed

  • small bunch chives, snipped

  • 175ml soured cream

Method

 

  1. If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.

  2. Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.

  3. Add the peppers to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.

  4. Add the beans to the pan and reheat. Serve with chives and soured cream on the side.