Sophie's vegetarian butternut squash, quinoa & red beans chili

Recipe: For 4 hungry people

Ingredients:

1 large red onion, peeled & finely diced

3 fat fresh cloves of garlic, peeled & finely diced

550 gr of peeled butternut squash, peeled, cut into smaller cubes, each about 2cm x 1 cm

red chili powder, nearly 1 level tablespoon, just a little bit less!

100 gr of quinoa, soaked in cold water for 10 minutes & well drained

2 x 400 gr good quality cans of chopped tomatoes 

3/4 empty tomato can filled with water

2 x 400 gr of red kidney beans, well rinsed & well leaked

coriander leaves: (cilantro ) a small handful, washed, pad dry on kitchen paper, cut roughly

a fruity EVOO

** to serve: Sheep's Greek style yoghurt or normal Greek yoghurt


Method:

1. Take a large Creuset pan with fitting lid or another big stewing pot with fitting lid. Place this pot on medium heat and add 2 to 3 tablespoons of the fruity EVOO. Heat up. When hot & sizzling, add the chopped onion & garlic & fry until soft. Stir frequently. 

2. Add the chili powder, stir the chili round & fry for about 1 minute to give its aroma's off. Add a bit more of the EVOO is necessary. Then add the chopped butternut squash, quinoa, 2 tins of chopped tomatoes & 3/4 empty can of tomatoes filled with water. Stir everything well round & cook until it has thickened a lot, the quinoa & the veggies are cooked through. Cook with the lid 3/4 on & it will take about 20 to 25 minutes. From time to time, stir everyhting well round to prevent sticking or turn the heat a bit down. Take the lid off if you want to.

3. When the stew is nearly ready, in the last 10 minutes or so, add the 2 cans of beans. Stir well through the stew. Heat up the beans. When your stew is ready, taste. It has to taste fabulous! 

4. Just before serving, add the roughly chopped coriander leaves ( cilantro ).

5. Serve on a lovely plate with a dollop of sheep's Greek yoghurt on the side & enjoy with a loved one!


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