Dress up this hearty plant-based chili with some diced avocado or guacamole, plain Greek yogurt (instead of sour cream), chopped large spring onions/green onions and/or corn chips.
avocado or olive oilfor frying
1medium onion, diced 375 g/3 cups peeled
1small to medium butternut squash, cut into small 1.5-cm/ ½-inch cubes
1large garlic clove, finely chopped
1x 400-g/14-oz. can crushed or chopped tomatoes in juices
2x 400-g/14-oz. cans black beans in their liquid
salt, to taste
To Serve (optional)
diced avocado or guacamole
Greek yogurt or sour cream
chopped large spring onions/green onions
In a large saucepan with a lid, heat enough oil to cover the base of the pan over a medium heat.
Add the onion, season with salt and cook for about 5 minutes until translucent. Add the butternut squash and cook, stirring occasionally, for 5 minutes.
Add the tomato purée/paste and stir. Cook for 1 minute. Add the garlic, cumin, paprika, cinnamon and cayenne pepper and cook for 1 minute more. Pour in the tomatoes and black beans along with the liquid from the cans. Season with salt and reduce the heat to medium-low.
Cook covered for about 30 minutes, stirring occasionally, until the butternut is tender. You may need to add 120 ml/½ cup or more water, if the chilli becomes too dry or thick for your liking. Serve with desired toppings.