Oven baked vegan chilli
Ingredients
- 1 butternut squash, chopped into 2cm chunks
- 1 large eggplant, cubed
- 2 red onions, peeled and sliced
- 2 red peppers, cut into 2cm cubes
- 6 garlic cloves, peeled and crushed
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp chilli powder
- 1½ tsp ground cinnamon
- 2 bay leaves
- 3 tins chopped tomatoes
- 1 tins beans, drained
- 50g dark chocolate (at least 70%)
- Green chillies
- Tortillas or rice
- 1 handful chopped coriander
Steps
- Preheat the oven to 180°C, if having rice cook this.
- In the wok with some oil add the squash and fry for five minutes until it browns then transfer to a plate.
- Add some more oil to the wok then add the onions and peppers, and cook until soft.
- Add the garlic and eggplant and cook, then add the butternut squash, salt, spices and bay leaves.
- Give everything a good mix, then add the chopped tomatoes and beans.
- Fill a tomato tins with water, pour that into the pot, then break the chocolate into squares and add.
- Bring to a boil then cover the pot, transfer to the centre of the oven and cook for 45 minutes.
- Take off the lid and cook for a further 15 minutes.