A simple and delicious Vegan Chilli recipe. Perfect for vegetarians and meat eaters alike, this it hearty and full of flavour.
Heat the olive oil in a large sauce pan and add the onions, carrots, celery and garlic and cook until starting to look translucent. (About 10 minutes). Stir to prevent them sticking.
Add the chipotle paste, ground cumin, brown sugar and cook for a further 10 minutes until everything is golden and fragrant.
Add in the butternut squash, tinned tomatoes, tomato puree, mixed beans,stock and salt and pepper. Stir well, pop a lid on and cook for about 40 minutes until the butternut squash is soft.
Using a hand blender, blend SOME of the mixture to thicken the sauce. Add in the juice of 2 limes and stir well before serving.
Note 1 - Soffritto Mixture - This is one of my FAVOURITE shortcuts. I use this in place of onion, carrot and celery. Pre chopped and available in the freezer at Waitrose & Partners. Of course you can use the individual veggies and chop them yourself if you prefer.
Note 2 - Butternut Squash - I actually used this mix of pre prepared Butternut Squash and Sweet Potato as it's SO easy to use and tasty. You can use peeled and chopped regular fresh squash and/or sweet potato if you prefer.
Note 3 - Waitrose essential Mixed Bean Salad - This tinned bean mix is so easy to use, with lots of yummy beans already mixed and ready to use. If you prefer, you can use a couple of cans of different beans.