Recipes / 25 September, 2018 / My Baba

How To Make Squash and Black Bean Chilli

As part of Organic September, Soil Association has partnered with Riverford farm to bring us this delicious organic recipe.

Ingredients

  • 1 medium organic butternut, large onion or smallish crown prince squash
  • 2 tbsp organic olive oil, plus extra for roasting
  • 1 large organic onion, chopped
  • 4 organic celery sticks, finely chopped
  • 1 organic red pepper, deseeded and chopped
  • 1 organic green pepper, deseeded and chopped
  • 3 large organic garlic cloves, crushed
  • 1–2 tsp crushed chipotle organic chillies (if you can’t source them, substitute another fresh or dried red chilli)
  • 1 tsp dried organic marjoram or handful of fresh oregano
  • 2 organic bay leaves
  • 2 tsp organic ground cumin
  • 1 x 400g can organic chopped tomatoes
  • 2 x 400g cans organic black beans, rinsed and drained
  • juice of 1 organic lime (approx. 2 tbsp)
  • small bunch of organic coriander, finely chopped
  • organic salt and black pepper
  • grated organic cheese and/or organic soured cream, to serve (optional)

Method

  1. Heat the oven to 180°C/Gas 4.
  2. If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and stuff each half; or roasting in chunks.
  3. Heat the oil in a large heavy pan over a medium–high heat. Add the onion and celery. Reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.
  4. Stir in the garlic, and cook for another minute. Add the chilli, 1–2 teaspoons of salt, 1 teaspoon of black pepper, the herbs and cumin. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes. Stir in the beans and continue to simmer for a further 10 minutes.
  5. Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste.
  6. If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture.
  7. Top with grated cheese or soured cream (or both), if you like.

For a selection of delicious organic recipes from some of the UK’s best chefs, click here to visit the website.

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