Ingredients

2 tbsp

extra virgin olive oil

400g

butternut squash (cut into small chunks)

white onion (finely diced)

medium carrot (peeled & diced)

40g

celery (diced)

garlic cloves (minced)

1 tsp

smoked paprika

1 tsp

mild chilli powder

1/2 tsp

dried oregano

1/2 tsp

ground cumin

1 tsp

tomato puree

1 can

red kidney beans (drained and rinsed)

1 can

black beans (drained and rinsed)

1 can

chopped tomatoes

1/2 tsp

salt

2 tsp

cocoa powder (we used Food Thoughts)

A deliciously warming and wholesome butternut squash chilli recipe, using Steenbergs fragrant spices and organic cacao or cocoa powder from Food Thoughts.

Many thanks to Food Thoughts for the recipe.

Method

Begin by preheating the oven to 180c and scattering the butternut squash chunks onto a baking tray. Drizzle with 1 tablespoon oil, season with salt and place into the oven for 25 minutes.
Meanwhile heat a large pan on a medium heat and add the other tablespoon of oil along with the diced onion, carrot and celery.
Cook for 8 minutes stirring frequently before adding the garlic, smoked paprika, chilli powder, oregano, cumin and tomato puree.
Combine ensuring the veg is evenly coated in the spices before adding the kidney and black beans, chopped tomatoes, salt and then the Food Thoughts Cocoa Powder.
Allow to simmer stirring often before stirring through the roasted butternut squash chunks. Add 2 tablespoons of water to loosen the chilli before simmering for a further 5 minutes.
Serve with rice, crumbled feta, avocado chunks, sliced spring onions and coriander. Enjoy!