Kitchen Converter

Food Glossary
FacebookBecome a fan on Facebook
TwitterFollow us on Twitter
Spicy Aduki Bean and Butternut Squash Chilli<

Spicy Aduki Bean and Butternut Squash Chilli

Submitted By:

No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Heat the olive oil in a medium/large sauce pan. Once the oil is hot, add the onion, celery, garlic and the red and yellow peppers. Cook on a moderate heat, stirring frequently, for 10 minutes or until the onion and peppers start to colour and soften.

Add the fresh red chilli, Ancho ground chilli, smoked chipotle paste, cumin, and smoked paprika and gently cook for about 5 minutes. Next, add the tomato puree, Mexican oregano and molasses, stir and gently cook for 10 ? 15 minutes (if it starts to catch on the bottom, add a little water).

Add the butternut squash, vegetable stock, tinned tomato, hot coffee, aduki beans, cinnamon stick and the salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for about 30- 40 minutes or until the butternut squash is tender, stirring occasionally. Gently stir in the dark chocolate and cook for a further 5 minutes.

To serve:

Pre-heat 4 bowls and spoon out the chilli. Top with a dollop of the sour cream and a sprinkle of the freshly chopped coriander, then drizzle with a good quality extra virgin olive oil.

Great served with hot chunky bread or steamed long grain rice!

1 user comment(s)

Submitted by Sugar Alan @ 3:53pm Monday July 18, 2011
Recipe is a bit too 'cheffy' and loaded with speciality ingredents, but adapted it to what I had available and it was pretty good.
1 tin aduki beans, drained
1 small butternut squash, peeled and de-seeded
2 sticks celery, diced
1 onion, diced
5 cloves crushed garlic
1 tsp Ancho ground chilli
1 tbsp smoked chipotle paste
1 tsp ground cumin
1 tsp ground smoked paprika
6 tbsp olive oil
1 cinnamon stick
2 red chillis, chopped
1 red pepper, diced
1 yellow pepper, diced
280ml vegetable stock
? tsp Mex oregano
30g Menier dark chocolate
3 tbsp tomato puree
1 tbsp molasses
400g tinned tomatoes
1 heaped tbsp fresh coriander, chopped
150ml hot coffee
2 tsp salt
Generous pinch of pepper
4 tbsp sour cream

Recommended Ingredients: