50 mins
Not Too Tricky
serves 4
About the recipe
Chilli is always a crowd-pleaser, so I've stripped things back to create this quicker, yet phenomenal meat-free version. It ticks all the flavour boxes of a classic veggie chilli, but in a warming soup! Blitz and serve in a mug, or embrace it in all its chunky glory and load it up with your favourite toppings. Insanely good!
Ingredients
2 red onions
2 garlic cloves
1 bunch of fresh coriander (30g)
olive oil
800g butternut squash
2 fresh red chillies
1 heaped teaspoon smoked paprika
150g brown rice
1 x 400g tin of mixed beans
1 x 400g tin of quality plum tomatoes
2 wholegrain tortillas
optional: grated cheese, to serve
optional: yoghurt, to serve
Top Tip
Don’t throw your squash seeds away – turn them into a super-tasty snack. Pull off any strings of flesh, then rinse, dry and scatter onto a baking tray. Season with sea salt, and a spice of your choice, then toss with a drizzle of oil and bake at 180ºC for 10 minutes. Delicious!
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and finely slice the onions and garlic, and finely chop the coriander stalks, reserving the leaves for later.
- Place a large pan on a medium heat and drizzle in 1 teaspoon of oil. Add the onions, garlic and coriander stalks, and cook for 10 minutes, or until softened.
- Peel the squash, discarding the seeds (see tip) and chop into 1.5cm chunks. Deseed and finely slice the chillies, then add to the pan along with the squash and smoked paprika. Cook for a further 5 minutes, or until slightly softened.
- Stir in the rice, beans (juice and all) and tomatoes, along with 2 tins' worth of water. Break the tomatoes up with a wooden spoon, season to taste with sea salt and black pepper, then leave to bubble away for 15 to 20 minutes, or until the rice and squash are cooked through.
- Cut or tear the tortillas into triangles, arrange on a baking sheet and bake for 7 minutes, or until golden and crisp.
- Spoon the soup into bowls, scatter over the coriander leaves and serve with the tortilla chips for dunking. Delicious with grated cheese and a dollop of yoghurt, if you like.
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