Recently we decided it might be a good idea to eat a bit more vegetarian food. Mr K is a dedicated carnivore so he did think this might be a bit of a challenge for him. It was decided, Monday to Thursday vege, weekend fish or meat.
As it turns out it’s not been that tricky and I think it must have seriously helped with dropping a few lbs in my case as otherwise my diet hasn’t changed significantly.
It was as I realised we had exactly the same meals, on the same night for a couple of weeks that this came into action. This dish, Mr K exclaimed, was the first one that he didn’t actually miss meat in at all. When questioned he said all the other ones have been nice but had thought ‘that could have been better alongside a steak’ or similar. So I’m taking that as a compliment, and the children liked it too, always a bonus.
Oh, and middle Miss K made me take a photo of the squash at that angle as ‘it looked like a bum’ giggle giggle!
Blackbean and Squash Chipotle Chilli – serves 4 very hungry adults – syns less than 1 per serving
- 1 medium red onion, chopped
- 1 large red pepper, chopped
- 1 small butternut squash, peeled and chopped
- 2 garlic cloves, pressed or minced
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- ½+ tsp chipotle chilli paste (add more bit by bit but be warned this can be very fiery)
- ¼ tsp ground cinnamon
- can chopped tomatoes
- 2 cans black beans, rinsed and drained
- vegetable stock (either fresh or cube)
- fresh coriander
Fry off the onion, pepper, butternut squash and garlic in fry light.
Once the onions start turning translucent, turn the heat down. Add all of the spices and canned ingredients, and stir. Cover for about one hour, stirring occasionally. Taste test for spice level and add more chipotle if you wish.
This is cooked when the sauce has thickened and the squash is cooked through. See Easy!
I served this sprinkled with fresh coriander and with wild rice but Mr K had some tortilla and avocado sprinkled over the top too which he said was delicious.