This vegetarian meal makes the perfect hearty dish
To make Riverford’s squash and black bean chilli, either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli.
The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla.
Please note, if you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash.
• 1 medium organic butternut, large onion or smallish crown prince squash
• 2 tbsp organic olive oil, plus extra for roasting
• 1 large organic onion, chopped
• 4 organic celery sticks, finely chopped
• 1 organic red pepper, deseeded and chopped
• 1 organic green pepper, deseeded and chopped
• 3 large organic garlic cloves, crushed
• 1–2 tsp crushed chipotle organic chillies (if you can’t source them, substitute another fresh or dried red chilli)
• 1 tsp dried organic marjoram or handful of fresh oregano
• 2 organic bay leaves
• 2 tsp organic ground cumin
• 1 x 400g can organic chopped tomatoes
• 2 x 400g cans organic black beans, rinsed and drained
• juice of 1 organic lime (approx. 2 tbsp)
• small bunch of organic coriander, finely chopped
• organic salt and black pepper
• grated organic cheese and/or organic soured cream, to serve (optional)
1 Heat the oven to 180°C/Gas 4.
2 If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and stuff each half; or roasting in chunks.
3 Heat the oil in a large heavy pan over a medium–high heat. Add the onion and celery. Reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.
4 Stir in the garlic, and cook for another minute. Add the chilli, 1–2 teaspoons of salt, 1 teaspoon of black pepper, the herbs and cumin. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes. Stir in the beans and continue to simmer for a further 10 minutes.
5 Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste.
6 If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture.
7 Top with grated cheese or soured cream (or both), if you like.
Soil Association partnered with Riverford to create this recipe for Organic September. For more recipes, click here.