squash and bean chili with guacamole

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A rich, warming dish, full of deep flavours and comforting heat.

Ingredients

For the Chili:
500 g winter squash, peeled and chopped into 2-3 cm cubes
2 medium sized onions, chopped
1 carrot, sliced diagonally
2 sticks celery, sliced diagonally
2 cloves garlic, finely chopped
1 red pepper, chopped
2 green peppers, chopped
600 g tomatoes, skinned and chopped (or use equivalent weight of tinned tomatoes)
100 g cooked kidney beans
100 g cooked black beans
100 g cooked chickpeas
30 g good quality dark chocolate
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
450 ml vegetable stock
1-2 red chillies (according to how hot you like your chilli) deseeded and finely chopped
1 tsp sea salt
2 tbsp extra virgin olive oil

For the Guacamole:
2 ripe avocados, stoned, skinned and chopped finely
3 medium tomatoes, deskinned and chopped finely
1 small red onion, chopped finally
juice of 1 lime
a few drops of tabasco sauce
2 tbsp fresh coriander, chopped

Instructions

View the full recipe at The Circus Gardener’s Kitchen →