Serves four generously
This one-pot chilli is all cooked in the oven and is so easy and nutritious. It’s brimming with autumn’s vegetable bounty and perfect to serve at bonfire night, or simply as a seasonal meat free meal at this time of year. Keep it vegan by serving with a plant based yoghurt.
Ingredients
1 small crown prince or butternut squash, skin-on cubed or sliced
5 shallots, peeled, double bulbs separated
5 large mild red chillis
2 fresh beetroots, peeled and cut into wedges
olive oil
1 tsp salt
1 tsp ground cumin
½ tsp smoked paprika
2 x 400g tins chopped tomatoes
1 x 400g tin black beans
1 large handful kale or chard, torn up
To serve
1 lime, quartered
Handful fresh coriander, chopped
Thick natural or plant based yoghurt
Method
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Preheat the oven to 200°C
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Place the vegetables into a very large roasting dish (with sides) and toss generously in oil, spices and salt
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Roast for 40 minutes then remove the dish from the oven
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Stir in the chopped tomatoes and beans, cook for a further 15 minutes
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Remove again and stir in the kale or chard leaves and cook for a final 5-10 minutes
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Serve with lime, coriander and yoghurt
Recipe by Charlotte Simpkins for Freely Fruity