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A smoky veggie chilli of seasonal butternut squash and tender lentils, stirred with cheddar cheese and served with quinoa and cooling crème fraîche.
Prep: 15 mins | Cook: 30 mins
A really lovely veg chilli - stuck to the recipe except for roasting the squash before adding
a really good veg chilli and worth the pain of grating (well I chop it into small pieces) butternut squash (large glass wine and the radio for 20 mins works for me- also help of teenager). However much, much improved if you find some good quality dried anchoa chillis - just do everything as the recipe says but soak a large dried anchoa chiili in the 300 ml of boiling water for about 30 mins, remove the seeds and stalk and liquidise then add to the chilli when the recipe says add the boiling water. yes the ingredients list is incomplete but if you read it first you can pick them up - and the cocoa is necessary to the flavour so don't miss it out! has become a family favourite and freezes well for camping (impresses friends no end)
Recipe is incomplete. Instructions mention cocoa powder, cheese, coriander, quinoa, lime, stock cubes. However they are not included in the ingredient list. I'd also question being able to trim, peel, chop etc the squash in the 5-8 minutes that the onions and garlic are frying. It looks like a good recipe, but the lack of attention to detail is really offputting.
Who needs meat?! This chilli is delicious! Although there a few cheeky extra ingredients in the instructions not in the ingredients list so check before you start cooking!