Mixed Squash Chili with Rice (this makes a base for the Gardeners Pie )
3 tbsp olive oil
2 red onions, chopped
2 red peppers, chopped
2 celery sticks, chopped
1 butternut squash, cut into chunks (we used 700g ready-cut chunks)
4 garlic cloves, crushed
1 tbsp of ground cumin
1 tbsp of ground coriander
1 Red/Green Chili, chopped (optional)
2 tbsp of chipotle paste
680g jar passata
Glug red wine (optional)
28g vegetable stock pot
400g tin pinto beans, rinsed and drained
400g tin brown lentils, rinsed and drained
Large handful chopped fresh coriander, plus leaves to garnish
Steamed basmati rice, soured cream, and lime wedges to serve
Heat the olive oil in a large heavy-based frying pan with a lid over a low-medium heat. Add the onions, peppers, celery, squash and a large pinch of salt and cook, covered, for 20 minutes.
Remove the lid, stir in the garlic, dried spices and chipotle paste and cook for 2 minutes. Stir in the passata, 240ml water, a good glug of red wine, if using, and the stock pot. Bring to the boil, then turn the heat down to low and simmer uncovered for 20 minutes. Add the beans and lentils and cook for 5-10 minutes more to heat through.
Pour half into a freezer proof container to cool before freezing (see tips below). Stir the coriander into the remaining chili, then serve with rice, soured cream, lime wedges and extra coriander leaves. Delicious. tips
If you like a hit of heat, add a chopped red or green chili or a teaspoon of chili powder at step 2 when you add the dried spices.
How to freeze the chili: Leave it to cool completely, then pack into freezer proof containers or bags. Date, label and freeze for up to 3 months. Defrost in the fridge overnight before reheating or make gardeners pie (please see our recipe)
Make the chili up to 48 hours (about 2 days) in advance, then cool, chill and cover.