Veggie Bean Chilli with Potato Wedges

Try this vegan alternative to Chilli con Carne! Almost all the ingredients are seasonal, and none of them come with any further than Spain! Maybe swap out some beans or the butternut squash with red split lentils. Have a rummage around the cupboards for any veg you wanna put in! Don't be shy, food is for experimenting!

Ingredients

Bean Chilli

1 onion (chopped)
1 red pepper (chopped)
1 green pepper (chopped)
1 can kidney beans
1 can cannellini beans (or any other beans)
1 leek (chopped)
1 courgette (chopped)
2 carrots (chopped)
1/2 butternut squash
800g-1000g passata
4 tsp cumin
2 tsp chilli flakes
2 tsp cinnamon
1 tsp black pepper
2 cloves garlic (crushed)
2 handfuls fresh spinach (for serving)
and, any other veg that you want!


Potato Wedges
g white potatoes
2 tbsp flour
1 tbsp jerk (or paprika)
1 tsp salt


Recipe

1. Fry onions in oil until softened. Add cumin and chilli, and fry for 1 min. Add courgette and fry for 3 mins. Then, add leek and peppers, and cook for 3 mins.
2. Boil 700ml of water, and preheat oven to 200°C/180°C fan. Add passata, cinnamon, drained beans and butternut squash to the mix, and pour in enough boiled water to cover all the ingredients in the pan. Leave on a medium heat with the lid on, until the squash has softened and the mixture reduced.
3. In the meantime, coat the wedges in oil in a large bowl or tray. Then cover with jerk seasoning or paprika, and afterwards add flour. Mix well until all are thoroughly coated. Place chips in a roasting tray, and cook in the oven for approx 30 mins (or until crisp).
4. When cooked, serve all components together with fresh spinach on the side.