A few people have asked me for the recipe for a vegetarian chilli I cooked recently. Rather than send it out by email I thought I would post it here so next time I can just pass people a link.

This recipe will serve 8 people. Making this quantity allows you to use full cans of all the types of beans creating a nice variety of textures. Obviously you can make less and use the left over beans for something else but the chilli will keep quite along time in the fridge and will also freeze well if this is far too much for you.

The amount of chillies used will give you a low end medium heat so use extra if you like it spicy. If you can't get scotch bonnet chillies then habanero or red naga (ghost) chillies will also work (These are both hot chillies but will vary in heat from he scotch bonnet so you may need to experiment a little). The Ancho Grande is pretty important as it has a lovely smoky flavour. However if you can't get them then use an alternative mild to medium heat chili with a nice fruity flavor and add more chipotle paste and/or smoked paprika to add smokiness.

Ingredients

  • 75g dried black beans
  • 1 x 400g tin of Red Kidney beans
  • 1 x 400g tin of Borlotti beans
  • 1 x 400g tin of Cannellini beans
  • 1 x 400g tin of Baked Beans

  • 2 x Small Butternut squash

  • 2 x Red peppers
  • 2 x Green peppers
  • 2 x Red Onions

  • 1 x 400g tin of Cherry Tomatoes

  • 600ml Vegetable Stock
  • 400ml Red Wine

  • 2 Bay leaves

  • 1/2 tsp ground Cinnamon.
  • 1 tsp Smoked Paprika.
  • 2 tsp ground Cumin.
  • 1 Scotch Bonnet Chilli
  • 1 Large Ancho Grande Chilli
  • Large bunch of coriander leaves.
  • 1 heaped tsp of Chipotle paste.

  • Sea Salt

  • 4 tbsp Olive oil
  • 2 squares of Dark Chocolate
  • A double shot of Espresso.

Directions.

  1. Take the dried black beans and simmer in 400ml of water for 70 minutes then drain and wash the beans.

  2. Dice the butternut squash (1cm x 1cm is a good size), onions, red and green peppers.

  3. Heat the olive oil in a large pan then add the butternut squash, onions, red and green peppers and bay leaves. Cook over a medium heat for about 10 minutes or until the onions begin to turn translucent. (Stir regularly)

  4. Blitz the garlic, scotch bonnet chili and ancho grande chili in a food processor.

  5. Turn up the heat, add the blitzed chillies and garlic, cumin, cinnamon and smoked paprika to the veg. Cook for a minute or two while continually stirring.

  6. Turn down to a medium heat, add the red wine and simmer for a few minutes.

  7. Pour the red kidney beans, borlotti beans and cannellini beans into a sieve or colander and wash throughly

  8. Add the tomatoes, all 5 types of beans and the vegetable stock to the pan .

  9. Bring to the boil then turn down the heat. Put a lid on the pot and simmer.. After 30 minutes remove the lid and cook for another 30 minutes allowing the liquid to reduce and the chilli to thicken. (Stir occasionally to ensure it does not stick). After cooking for an hour the butternut squash should be nice and soft. If it's not continue to cook until it is.

  10. Stir in the expresso and the dark chocolate. Allow a few minutes for the chocolate to fully melt and make sure it is well mixed in.

  11. Generously season with good quality sea salt.

  12. Add the heaped tsp of chipotle paste and mix in thoroughly. The chipotle paste will add a little more heat and a lovely smokiness. If the chilli is not spicy enough for you be a little more generous with the chipotle paste.

  13. Roughly chop the coriander leaves and mix in just before serving.