This recipe was mastered exclusively for us by nutritionist Joy Skipper and is the perfect fodder for a chilli January night. 

This chilli is rich in flavour, and full of great fibre that your gut will love!  Roasting the butternut with the skin still on not only increases the amount of fibre, but also gives a great ‘nuttiness’ to the dish, and cuts down on food waste too – a win/win!
Serves 4
VEGAN BUTTERNUT AND BLACK BEAN CHILLI

400g butternut, chopped (seeds removed but skin left on)
1 ½ tbsp olive oil
½ tsp smoked paprika
1 ½ tbsp olive oil
1 red pepper, deseeded and diced
1 stalk celery, diced
1 onion, peeled and diced
2 garlic cloves, peeled and sliced
120g chestnut mushrooms, sliced
¼ tsp ground cinnamon
1 tsp ground cumin
1 tsp chilli powder (more if you dare!)
1 x 400g can black beans, drained
1 x 400g can chopped tomatoes

seasoning
coriander leaves to serve
cooked basmati rice to serve

  • Preheat the oven to 200°C, 180°C fan, gas mark 6.
  • Place the butternut pieces in a roasting tin and sprinkle with the smoked paprika and ½ tbsp olive oil. Roast for 15-18 minutes, until tender.
  • Meanwhile, heat the remaining olive oil in a large frying pan or pan and sauté the red pepper, celery and onion for 5-6 minutes, until starting to soften.
  • Add the garlic and mushrooms and continue to cook for another 3-4 minutes, stirring form time to time.
  • Sprinkle in the spices and cook, stirring for 2 minutes.
  • Stir in the black beans and chopped tomatoes with 2 tbsp water, and finally the roasted butternut. Season well, and simmer for 6-8 minutes.
  • Serve sprinkled with fresh coriander leaves on a bed of freshly cooked basmati rice.

Note: This recipe also freezes really well.

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