Ingredients

Olive oil, for frying
1 onion, diced
3 cups/375 g peeled butternut squash, cut into V2-in./1.5-cm cubes
2 tablespoons tomato paste/purée
1 large garlic cloe, minced
2 teaspoons smoked paprika
4 teaspoon ground cinnamon
4 teaspoon cayenne pepper
14-oz./400-g can crushed or chopped omatoes in juices
Anyone who’s cooked a big pot of chilli knows that it always tastes better the next day. For that reason, this is a dream dish if you’re planning a big night out. Add “making a chilli” to your pre-party prep and then smugly enjoy it 24 hours later while you’re crusting on the sofa.

Instructions

1.In a large saucepan with a lid, heat enough oil to cover the base of the pan over a medium heat.
2.Add the onion, season to taste with salt, and cook for about 5 minutes until translucent.
3.Add the butternut squash and cook, stirring occasionally, for 5 minutes. Add the tomato paste/purée and stir.
4.Cook for 1 minute. Add the garlic, cumin, paprika, cinnamon, and cayenne pepper, and cook for 1 minute more.
5.Pour in the tomatoes and black beans along with the liquid from the cans. Season with salt and reduce the heat to medium-low.
6.Cook covered for about 30 minutes, stirring occasionally, until the butternut is tender.
7.You may need to add 2 cup/ 125 ml or more of water, if the chilli becomes too dry or thick for your liking.
8.Serve with your desired toppings

Anyone who’s cooked a big pot of chilli knows that it always tastes better the next day. For that reason, this is a dream dish if you’re planning a big night out. Add “making a chilli” to your pre-party prep and then smugly enjoy it 24 hours later while you’re crusting on the sofa.

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