Hearty vegan chili made with butternut squash, aubergine and black beans. This chili will satisfy carnivores, vegans and gluten-free eaters alike. Sweet and salty notes create a great balance of flavors, and spices add a unique aroma to the dish.
Everyone will love it.
INGREDIENTS ------------------
Serves 2 - 3
1 onion [shallot], chopped
2 – 3 garlic cloves
1/2 kg butternut squash [or 1/4 pumpkin], seeds removed and cut into 1-2 cm cubes.
2 small aubergines, diced into 1-2 cm cubes
3 tbsp grapeseed oil
1 tsp cumin
1 tsp smoked paprika
1 tsp of cayenne pepper
1 tsp sweet paprika
1/2 tsp ground coriander
1/4 tsp cinnamon
1 tsp sriracha
1 can black or red beans
1 can sliced tomatoes
200 ml vegetable broth or water
handful walnuts, chopped
1 espresso
1 tbsp tomato pure
2 - 3 tbsp of soy sauce [optional]
1 tsp maple syrup
unrefined salt
1 - 2 cubes of dark chocolate
1 lime, juiced
For serving: lime, vegan yogurt, fresh coriander, avocado and your favourite rice.
This chili pairs with a full bodied red wine, but on a hot summer night it will also go well with chilled Sauvignon Blanc.
METHOD ------------------
Heat oil into a large pot. Add onion, spices and a pinch of salt and sauté for few minutes.
Add butternut squash [or pumpkin] and aubergine and cook for 5-6 minutes until the vegetables are slightly soft. Stir frequently.
Add all the other ingredients except for chocolate and lime juice. Cover the pot and cook over low heat for 15 - 25 minutes.
Next add the chocolate and lime juice and cook for the last minute. Try and add more chocolate or lime if desired. Season with salt.
Serve with rice, fresh coriander, extra pieces of lime and optionally with vegan yogurt or avocado. Tip: Chili will taste even better the next day.
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