Vegetarian CHILI

Vegetarian CHILI

INGREDIENTS :

2 cups Butternut Squash diced
1 red or yellow capsicum chopped
1 tin black beans
1 can tomato soup
1 med sized Onion chopped
3 pods garlic crushed
1 tspn crushed red chillies
1 tspn Chilli powder/ paprika
2 tspns cumin powder
1 cube veggie stock cube (organic,low sodium)
chopped spring onions for garnish.

METHOD :

Heat a tablespoon of olive oil in a pan. Add the crushed red chillies, the garlic and the onions. Saute them for a couple of minutes. Add the capsicum and saute for 2 more minutes.
In the meanwhile boil a cup of water in another pan and add the stock cube. when it starts boiling vigorously pour it into the pan where the veggies are being sauteed. Add salt, chili powder, cumin powder. Cover and cook for 2 minutes.
Then add the diced squash and cover and cook until the squash is cooked.
Then add the drained beans, the tomato soup. Cover and cook for a little longer.
Use a ladle or a potato-masher and mash the squash well. Now your Chili will be a good thick consistency.
Garnish with the chopped spring onions.
Serve with toasted rolls.

NOTE : It might be a little difficult to cut the Squash. But remember, it cooks a lot faster than most other vegetables.
You can make the dish a little more healthier by using fresh tomatoes. I use the soup because my children like the sweetness as compared to the tartness of fresh tomatoes.