Two Bean Chilli
Over a year ago
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Ingredients
No ingredients listed.
Accompaniment
SponsoredDancing Bull Sauvignon Blanc
Lovely and vibrant Sauvignon Blanc, with red grapefruit and crisp appley fruit. Winemaker Eric Cinnamon and winery Rancho Zabaco are know for making big and bold wines in Sonoma Valley and Dancing Bull is a great example of Californian production at its best. Rancho Zabaco is named for one of the original Mexican land grants in Northern Sonoma, which crosses over portions of the Russian River Valley, the area from which these grapes are grown. The wines are inspired by the bold spirit and rich heritage of the Spanish and Mexican pioneers who settled this rugged land. Buy this wine if you like: Aromatic white wine with a kick. Green pepper, ripe melon fruit and crisp acidity.
Description
This fiery chilli is perfect to feed a crowd. A beautifully balanced, energy-boosting one-pot packed with protein, fibre, antioxidants and minerals.
Method
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1
PREP - Peel and chop the onions. Peel and crush the garlic. Peel and finely dice the butternut squash. Wash and roughly chop the coriander leaves. Wash, deseed and finely slice the chillies. Wash, deseed and slice the red pepper. Wipe, peel and thickly slice the mushrooms. Drain both types of beans and rinse under running water.
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2
STEAM - Steam the butternut squash for about 10 minutes and keep warm.
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3
SOFTEN - Meanwhile, heat the oil in a large pan. Add the onions and soften for about 5-7 minutes. Add the garlic, chillies, cumin seeds, cayenne pepper and ground allspice and continue cooking for a minute longer.
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4
ADD - Add the mushrooms and red pepper and stir to coat with the onion and spice mixture. Add the tinned tomatoes. Rinse the tin with a little water and add to the pan together with the tomato puree. Add the beans and oregano. Reserve a little chopped coriander to sprinkle on the finished dish and add the rest to the pan.
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5
SIMMER - Pour in 250ml of water, bring to the boil and then simmer for 25 minutes.
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6
COMBINE - Add the steamed squash, sprinkle with a little salt and stir to combine. Cook the chilli for another 2-3 minutes.
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7
SERVE - Serve with our guacamole, shredded lettuce, grated cheddar and some crème fraîche.
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