This is a simple, week night chilli recipe, which I dress up or down depending on time and ingredients. The really important ingredients are the black beans and the smoked paprika, which give the dish its richness and depth. Rather uninspired photo, but you get the idea. This serves 4.
Black bean and squash chilli
1 medium sized squash, peeled, seeds removed and chopped into 2cm cubes
1 red onion, coarsely chopped
2 tbsp olive oil
2 cloves of garlic
1 mild red chilli, finely chopped
1 tbsp of smoky paprika
1 teaspoon of ground cumin
2 tbsp ancho chilli paste (optional) or sun-dried tomato paste
1 x 400g tin of black beans, rinsed and drained
1 x 400g tin of chopped tomatoes
small handful of coriander leaves, roughly chopped
Soft burritos (recipe to be included at a later date)
Grated mature cheddar
guacamole (recipe to be included at a later date)
freshly chopped lettuce
Heat the oil in a large pan and then add the chopped onion. Cover and cook on a low heat for five minutes until soft. Add the garlic, chilli, paprika, cumin and chilli paste (if using) and chopped squash and continue to cook for another five minutes (if the onion starts to colour too much, add a dash of water).
Then add the tomatoes and beans and bring to the boil then simmer uncovered until the squash is soft (but not falling apart) and the mixture has reduced slightly. If it starts to get too thick and sticky, add a little more water.
Season with salt and pepper and add a little more chilli if you like it very hot. It can be frozen at this stage. When ready to serve, sprinkle a little coriander over the top and bring to the table with the other suggested ingredients.