Home cooking and baking is back in with a bang; and nowadays it’s virtually impossible to check any social media feed and not be bombarded with various delectable dishes. But sometimes, it’s nice to take a step back and appreciate the colour and beauty of the ingredients that have gone into making them to begin with. Foods that are in season during the autumnal months offer a variety of bright hues and delicious tones that make cooking with them an absolute joy. For the first in our series of Autumn Eats, try this recipe for Harvest Chili, a true warmer to keep the seasonal chills at bay.
Make the most of the vegetables you have tended through the year with this heart-warming harvest chili. The beautiful colours and aromas work together to create this tasty dish which is incredibly easy to make.
- 1 medium sweet red pepper, chopped
- Half a butternut squash, peeled and cut into chunks
- 1 tin diced plum tomatoes, undrained
- 1 tin black beans, rinsed and drained
- 1 medium onion, chopped
- 2 courgettes, thickly sliced
- 4 garlic cloves, minced
- 2 tbsp vegetable
- 1 tbsp chili powder (optional)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 handful fresh parsley, chopped
In a large, deep pan, sauté the red pepper, onion and garlic in oil until they start to brown, then stir in the cumin, oregano, butternut squash, tomatoes and chili powder if using.
Bring to a boil then reduce heat, cover and leave to simmer for 10-15 minutes or until squash is almost tender.
Stir in remaining ingredients then cover and simmer 10 minutes longer or until heated through.
Serve with rice or chunky bread for dipping.