My family likes a chilli and I love this version with lots of veggies. You can make it as spicy, or not, as you like and non-vegetarians can enjoy a slice of cornbread too. Sooooo delish!
Ingredients
- 1 onion, finely chopped
- 2 celery sticks, diced
- 2 red peppers, deseeded and diced
- 3 garlic cloves, finely chopped
- 1 tsp chilli powder (whatever you fancy – cayenne, chipotle, mild)
- 1 tsp dried sage and 1 tsp dried thyme
- 750 g squash or pumpkin, cut into 3 cm dice
- 200 ml vegetable stock (optional)
- 200 g fresh or canned tomatoes, peeled and chopped
- 1 large bunch of spring greens, kale or cavolo nero, thickly shredded
How to Make It
- Heat a tablespoon of olive oil in a wide frying pan that has a lid. Add the onion, celery and peppers with a splash of water. Cover the pan and cook the veg over a low heat for 10 minutes, then stir in the garlic, chilli powder, sage and thyme.
- Stir to combine, then add the squash. Add the vegetable stock, or the same amount of water, and the tomatoes. Season with salt and pepper. Bring to the boil, then turn down the heat and simmer until the squash is tender this will take about 15 minutes.
- Wash the greens thoroughly and put them in a large saucepan with the water that’s clinging to the leaves. Cook the greens until just tender, then drain and stir them into the squash. Simmer the chilli uncovered to reduce the sauce a little, then serve.