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Recipe – Vegan Chilli

Here is a sneak-preview recipe from my January Kickstart online nutritional programme which starts on Monday 13th January.  It is a delicious, warming vegan chilli, perfect for Veganuary.

INGREDIENTS (SERVES 2-3) ● 1tbsp coconut oil ● 1 red onion, finely chopped ● 1 red chilli, finely chopped ● 1 red pepper, diced ● 1 clove garlic, finely chopped ● 300g butternut squash, peeled and cubed ● 1tsp chilli powder, 1tsp ground cumin ● 400g can crushed tomatoes ● 200ml water ● 1 veg stock cube ● 400g can mixed beans, rinsed (or your choice of beans) ● 400g green lentils, rinsed ● Salt + pepper to taste ● Bunch chopped coriander for serving ● 1 avocado, diced, for serving ● Cooked quinoa if hungry (Tilda pouch)

METHOD ● In a large saucepan, gently sauté the onion, chilli pepper, red pepper and garlic in the coconut oil. ● Add the butternut squash and mix in the chilli powder and cumin. ● Stir in the tomatoes, then add the beans and lentils, followed by the water and stock cube. ● Leave to simmer for about 15 minutes, or until the squash is tender. ● Serve with fresh coriander and sliced avocado ● If you are especially hungry, serve with 2-3 tablespoons of cooked quinoa per person.

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