Squash, Lentil & Bean Chilli Recipe | Abel & Cole

Squash, Lentil & Bean Chilli

Cooking time
Serves6 people
Vegans

A hearty veggie chilli to warm you from the inside out. Brimming with a mix of beans, lentils and sweet minced butternut squash, all bubbled in a rich tomato sauce flavoured with spicy smoked paprika and the dark tang of cocoa.

5 ratings
layout 4 comments

Ingredients

  • 3 onions
  • 3 garlic cloves
  • 1 chilli
  • A handful of coriander
  • 400g tomatoes
  • 1 butternut squash
  • 400g tin of kidney beans
  • 400g tin of aduki beans
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp cocoa powder
  • 75g dried red lentils
  • 1 vegetable stock cube
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 1 ltr boiling water

Prep: 15 mins | Cook: 50 mins

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Method

1. Peel the onions and finely chop them. Peel and crush or finely chop the garlic. Halve the chilli, scraping out the pith and seeds if you prefer less heat, and finely chop it. Separate the coriander stalks and leaves. Finely chop the stalks and set the leaves to one side. Roughly chop the tomatoes.
2. Top and tail the squash, then peel it. Slice it in half lengthways and scoop out the seeds with a spoon. Grate the squash flesh (if you have a food processor, you can whizz it through the grater attachment to speed things up). Drain and rinse the beans.
3. Pour 1 tbsp olive oil into a large pan on a medium heat. Add the onions, garlic, chilli, coriander stalks and 1 tbsp each smoked paprika and ground cumin. Season with salt and pepper and fry for 5 mins, stirring occasionally, till the onions are slightly softened.
4. Tip the beans, squash and tomatoes into the pan. Stir and cook for 5 mins. Fill and boil your kettle.
5. Stir 1 tbsp cocoa powder and the lentils into the pan. Crumble in the stock cube and pour over 1 ltr boiling water. Stir and bring the chilli to a simmer, then turn the heat down a little and cook for 40 mins, stirring occasionally.
6. Taste the chilli and add more salt or pepper if you think it needs it. Ladle the chilli into warm bowls and garnish with the coriander leaves to serve.
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Momma

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TheCook

Rating

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.

Aunty Carol

Rating

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

CotswoldsOrganic

Rating

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.

SunnyLass

Rating

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.

Lily

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