Squash chilli sin carne
Ingredients
for 4 people
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 500 g | squash (e.g. butternut), peeled, cut into approx. 1.5 cm cubes |
| 1 ½ tsp | chilli powder |
| ½ tsp | ground cumin |
| 1 tin | chopped tomatoes (approx. 400 g) |
| 5 dl | water |
| 1 tin | corn kernels (approx. 140 g), rinsed, drained |
| 1 tin | red kidney beans (approx. 215 g), rinsed, drained |
| 3 sprig | thyme |
| ½ tsp | cocoa powder |
| 1 ½ tsp | salt |
| a little | pepper |
| 1 tin | brown lentils (approx. 210 g), rinsed and drained |
How it's done
Chilli sin carne
Heat the oil in a cooking pot. Add the onion and all the other ingredients up to and including the ground cumin, sauté for approx. 5 mins. Add the tomatoes along with all the other ingredients up to and including the cocoa powder, season, mix, bring to the boil. Cover and simmer over a low heat for approx. 10 mins. Remove the lid, add the lentils and continue to simmer for approx. 10 mins. Remove the thyme sprigs.
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