Serves: 6 | Prep: 20 Minutes Cook: 50 Minutes | Ideal for: Dinner
This vegan chilli con carne is perfect for a healthy, meat-free meal. If you’re a meat-eater, the roasted butternut squash and smoky flavour from the Gran Luchito Chipotle Paste means that you won’t miss the taste of meat whatsoever in this vegan dish, promise.
Try serving this vegan chilli carne with a side of Gran Luchito Chipotle Refried Beans.
1 butternut squash, peeled and roughly chopped
3 tablespoons olive oil
1 large onion, roughly chopped
5 garlic cloves, whole with skin
2 peppers, roughly chopped
4 sprigs of thyme
1 teaspoon dried oregano
Salt and freshly ground black pepper
2 x 400g cans of chopped tomatoes
400g can of chickpeas
400g can of kidney beans
100ml vegetable stock
2 teaspoons Gran Luchito Chipotle Paste
1 bunch of coriander, leaves and stalks chopped separately
Gran Luchito Fire Roasted Serranos.
Preheat the oven to 180°C / 350°F / Gas 4.
Put the squash in a roasting pan with the olive oil, onion, garlic, peppers, thyme, oregano, salt and pepper.
Roast for about 25 minutes until cooked through and the squash begins to blacken on its edges, checking frequently as oven temperatures vary. Remove the thyme stalks and squeeze out the garlic flesh and discard the skins.
Meanwhile, in a large saucepan, mix the tomatoes, chickpeas, kidney beans, vegetable stock and Gran Luchito Chipotle Paste, chopped coriander stalks and cook for 30 minutes with a good pinch of salt and pepper.
Now is a good time to prepare the rice and guacamole.
Combine the roasted vegetables with the tomato sauce and mix well. Keep warm until ready to serve.
Just before serving, stir through coriander leaves and serve with rice.
Top with guacamole and Gran Luchito Fire Roasted Serranos.
Enjoy this easy vegan chilli con carne recipe.