SIMPLE TASTY AUBERGINE CHILLI

 

 

 

 

Serves: 4-6

Prep Time: 20 minutes

Cooking Time: 30 minutes

 

Ingredients

 

2 aubergines, cut into wedges

50ml oil

Tbs smoked paprika

 

1 chopped onion

3 cloves sliced garlic

2 sliced green chillies

Tbs chipotle paste

Tbs smoked paprika

1 red and 1 green pepper, cut into approx. 30mm squares

250g cubed butternut squash, skin on

Tin kidney beans

Tin black beans

Tbs grd cumin

Tbs white miso paste

2 tins chopped toms

30g chopped dark choc

250ml strong veg stock

 

2 avocados

Zest n juice 2 limes

 

Plain wholegrain rice

 

Chopped coriander, jalapenos and sour cream (optional if vegan) to serve

 

Method

  1. Toss 2 aubergines, cut into wedges in 50ml oil and 1tbs smoked paprika then griddle until well charred – keep warm.
  2. For the chilli – fry 1 chopped onion and 3 cloves sliced garlic for 10 minutes on low heat. Now add 1 tbs ground cumin, 1tbs white miso paste and 1tbs chipotle paste.
  3. Add 1 red and 1 green pepper, cut into approximately 30mm squares, 2 sliced green chillies, 250g cubed butternut squash, skin on and cook on low heat for 8 minutes.
  4. Add 1 tin kidney beans, 1 tin black beans, 2 tins chopped tomatoes, 30g chopped dark chocolate, 250ml strong vegetable stock, bring to the boil, then simmer for 30 minutes.
  5. Mash 2 avocados with the zest and juice of 2 limes and season.
  6. To serve put some plain wholegrain rice in a deep bowl, add chilli, top with aubergines, avocado mix and then some chopped coriander, jalapenos and sour cream (optional if vegan) to serve.

 


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