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This comforting veggie chilli will fill your tummy and warm your soul. It’s brimming with a mix of beans, lentils and sweet minced butternut squash, all bubbled in a rich tomato sauce infused with the smoky spice of paprika and the dark tang of cocoa.
Prep: 15 mins | Cook: 50 mins
We found it to be very watery and needed a considerable amount of reducing. It was tasty when we eventually got there but I agree with the comment about the cinnamon stick. Am going to try it in the slow cooker next time and increase the volume of lentils.
I made this today was cautious as I am not overly keen on smoked paprika, i used the sweet smoked paprika and added organic cocoa which I have never added to a savoury dish. I added a red pepper finely diced and added two chillies. Will serve with some guacamole and brown rice. Looking forward to it. Already passed recipe on. xx
I love this recipe! Simple to make and very tasty. Good for large groups. I double the amount of lentils and serve with a side of organic basmati rice.
Tasty dish - I served it with rice. Probably should have weighed my lentils out - I estimated and don't think I had enough, and subsequently a little too much water. I forgot to order adzuki beans so tried my local supermarket last minute, but theirs apparently "may contain gluten" so had to leave them out as hubby has coeliac's. It was still lovely though. I think a cinnamon stick would do wonders for this recipe. I'll be adding one next time.