As winter approaches, warmer food is normally craved. After a winters walk coming back to a slow cooked chilli is just the thing. This recipe is a vegan recipe, high in fibre, good source of potassium and 6% of daily iron just from the chilli.
1tbsp olive oil
1 large red onion, peeled and sliced
400g frozen butternut squash
6 cloves of garlic, peeled and finely chopped
2 large mild red chillies, finely chopped
400g tin jackfruit, rinsed and drained
1tbsp ground cumin
1tbsp smoked paprika
1 cinnamon stick
400g tinned tomatoes
1tbsp tomato puree
1 cup water
1 vegetable stock cube
1tsp dried oregano
1tsp dried thyme
1 tbsp cacao powder
1tbsp maple syrup
1 tin mixed beans in water, rinsed and drained.
Add all ingredients to the slow cooker and cook on medium for 6 hours, remove the cinnamon stick and breakup the jackfruit. Serve with brown basmati rice and a portion of green veg.