Vegetarian chili with cornbread topping
This delicious recipe for butternut squash black bean chili has a cornbread crust and is served with pineapple salsa. It makes a hearty and filling vegetarian meal that is perfect at any time of year.
Ingredients
For the chilli
- 2 tablespoons olive oil separated
- 400 g butternut squash peeled and diced
- 1 large onion peeled and diced
- 2 cloves garlic crushed
- 1 teaspoon mild chilli powder optional
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 red pepper diced
- 1 large carrot peeled and diced
- 800 g tinned chopped tomatoes
- 240 g cooked black beans (1 standard tin) drained and rinsed
- 400 g cooked kidney beans (1 standard tin) drained and rinsed
- Salt and pepper optional, to taste
For the cornbread crust
- 110 g coarse cornmeal or polenta
- 35 g strong white bread flour
- ½ teaspoon fine sea salt
- ½ teaspoon bicarbonate of soda
- 225 g natural yoghurt
- 1 medium egg
For the pineapple salsa
- 200 g fresh pineapple diced
- ½ small red onion diced
- 1 red chilli chopped (optional)
- Juice of one lime
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh coriander
- Salt (optional, to taste)
Instructions
To make the chili
- Pre-heat the oven to 180°C (fan)/200°C/400°F/gas mark 6.
- Place the diced butternut squash in a roasting dish, drizzle with a tablespoon of olive oil and roast for around 30 minutes, stirring occasionally, until soft. Remove from the oven when cooked.
- Heat the second tablespoon of olive oil in a large ovenproof saucepan (if you don't have one you can transfer to an ovenproof dish later).
- Add a chopped onion, stir well, then reduce the heat to low, cover with a lid and sweat for 10-15 minutes until soft.
- Remove the lid then add 2 cloves of chopped garlic, 1 teaspoon dried oregano and 1 teaspoon mild chilli powder (if using), 1 teaspoon ground cumin and ½ teaspoon ground cinnamon.
- Cook for one more minute, then add the diced red pepper and carrot. Cover with the lid again and cook for a further 10-15 minutes until the carrot is beginning to soften.
- Add the drained kidney beans and black beans and two tins of chopped tomatoes. Stir in the butternut squash once cooked. You may need to add a dash of water as well if it looks dry.
- Cook over a low heat for an extra 10 minutes - or as long as you like. This dish improves in flavour the longer you leave it. Season with salt and pepper to taste.
To make the cornbread crust
- While the chili is bubbling away make the cornbread crust.
- Place 110g polenta, 35g strong white flour, ½ teaspoon salt and ½ teaspoon bicarbonate of soda in a mixing bowl and whisk to remove any lumps. In a separate bowl beat 1 egg and then beat in 225g yoghurt. When you are ready to bake, mix the two together and pour over the top of the chilli.
- Bake in the oven for 15-20 minutes until golden brown and a knife inserted in the crust comes out clean. NB: if you transfer the chili to a shallow dish you may need to make extra crust to cover the whole of the top.
To make the pineapple salsa
- While the crust is baking make the pineapple salsa. Mix together 200g diced pineapple, ½ small red onion, chopped, a chopped red chilli (if using), the juice of a lime, 1 tablespoon olive oil, 1 tablespoon chopped fresh coriander and a pinch of salt to taste.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 636kcalCarbohydrates: 105gProtein: 25gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 48mgSodium: 793mgPotassium: 1803mgFiber: 21gSugar: 20gVitamin A: 14831IUVitamin C: 124mgCalcium: 277mgIron: 9mg
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