Okay so I would have put up a finished article photo, except that I forgot and ate it all!
I've been dipping my toes in the vegan/gluten-free side of life and quite frankly I am loving it! I love trying out the vegan version of things where at the end of the meal, you don't feel like you need some Oompa Loompas to roll you out the room!
This was my most recent experiment and it turned out delicious! Really tasty and left us feeling full but not bloated or in need of a nap.
It was really simple to make and doesn't take forever, like most chilis I've made in the past!
Basic ingredients are; (you can add or take away - much like standard chili)
Half butternut squash - peeled and cubed
Half cup Quinoa
1 onion - diced
1 tin of kidney beans, drained and rinsed
2 cloves garlic - finely diced or minced
2 cups of veg stock/broth
1 tablespoon of chilli powder (mild or hot - or mixed!)
1 teaspoon of cumin seeds
1 tablespoon of tomato puree
1 tablespoon olive oil
Salt and Pepper
Add the oil to the pan and wait until it's hot. Add the garlic and onion and cook 'til soft and slightly brown.
Add in the spices, butternut squash, kidney beans, tomato puree, quinoa and stock.
Bring to the boil and then simmer for about 15-20 minutes until thick and the squash is soft but still has a bit of crunch to it. You don't want it to melt into the sauce!
Serve with some salsa or some greek yoghurt.
DONE!
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