40 MINUTES | FEEDS 6

Rainy day chilli

Curl up with a bowl of this hearty squash chilli on a wet, grey day and I can guarantee you’ll instantly feel better!

METHOD

Preheat oven 220C & grab a big roasting tray. Carefully slice the squash or pumpkin in half (I keep the peel on), scoop out innards (wash seeds & save for toasting later). Chop into 1 inch chunks, toss in the tray with 2 tbsp olive oil/coconut oil plus ½ tbsp cumin & 1tsp dried oregano & big pinch sea salt & pepper. Save the rest of the spices for the chilli. Roast for 30mins (after 20mins remove the tray from the oven, toss & return to the oven).

For the chilli – in a large pan, fry onions in 2 tbsp coconut/olive oil for 10mins, stirring every now & then. Add the rest of the spices & oregano & big pinch s&p for the last few mins.

Add tomato purée, stir & fry for a minute then add the pepper (& pumpkin chunks if you’re not roasting them)

Add red lentils, tinned tomatoes, veg stock, stir very well, turn heat up, pop the lid on & bring to a strong simmer. Make sure you check on liquid levels & stir the bottom of the pan well so the lentils don’t catch. If in doubt, lower the heat & add more liquid.

After 15mins, add cooked beans & maple syrup & cook for another 10mins until the lentil & veg are tender. Season to taste. Add more chilli if you fancy.

Serve up each bowl with a swirl of creamy kefir or yoghurt plus the roasted veg and all the extras.

INGREDIENTS

1 very big (red) onion, diced

4 cloves garlic, diced

1.4kg ( 6 big handfuls roughly chopped pumpkin/ squash)

300g red lentils, rinsed

1 big pepper, chopped

1.2 litres veg stock

2 tins tomatoes

2 tbsp tomato purée

2 tins black beans

2 tsp maple syrup

1 tbsp dried oregano

1.5 tsp ground coriander

1.5 tbsp ground cumin

1 tsp ground cinnamon

Pinch chilli flakes/powder or cayenne (work to your own taste and up the levels of spices as much as you like)

Optional toppings:

Creamy swirl of organic kefir or yoghurt

Fresh coriander, chop stems & add to chilli

Shredded with a peeler*/finely chopped raw red cabbage tossed in lime juice & a sprinkle of salt for 5 mins

+ coriander/lime/lemon/Jalapenos