Winter is coming and with it the world of comfort food returns. Riverford's easy organic recipe combines smoked chipotle chilli pepper with sweet squash, aromatic cumin and tangy sour cream to create the ultimate autumnal dish. These veggie chilli-stuffed squash boats serve four, so they're perfect for a mid-week family dinner time special.
Riverford’s squash and black bean chilli
Love a good organic veg box, but never quite sure how to make the most of it? Here Riverford supplys some autumnal recipe inspiration with their stuffed roast squash and comforting vegetarian black bean chilli
Preparation time 30 mins
Cooking time 1 hour
- 1 medium organic butternut, large onion or smallish crown prince squash
- 2 tbsp organic olive oil, plus extra for roasting
- 1 large organic onion, chopped
- 4 organic celery sticks, finely chopped
- 1 organic red pepper, deseeded and chopped
- 1 organic green pepper, deseeded and chopped
- 3 large organic garlic cloves, crushed
- 1–2 tsp crushed chipotle organic chillies
- 1 tsp dried organic marjoram or a handful of fresh oregano
- 2 organic bay leaves
- 2 tsp organic ground cumin
- 1 x 400g can organic chopped tomatoes
- 2 x 400g cans organic black beans, rinsed and drained
- Juice of 1 organic lime (approx. 2 tbsp)
- Small bunch of organic coriander, finely chopped
- Organic salt and black pepper
- Grated organic cheese and/or organic soured cream, to serve
- Heat the oven to 180°C/Gas 4.
- Cut the squash in half, scoop out the seeds and pulp. Brush with olive oil and season with salt and pepper, then pop it in the oven for 45-50 mins until tender and soft.
- In the meantime, heat the oil in a large heavy pan over a medium–high heat. Add the onion and celery.
- Reduce the heat to medium and cook, stirring occasionally, for about 10 minutes until soft.
- Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.
- Stir in the garlic, and cook for another minute.
- Add the chilli, 1–2 teaspoons of salt, 1 teaspoon of black pepper, the herbs and cumin.
- Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes.
- Stir in the beans and continue to simmer for a further 10 minutes.
- Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste.
- Fill each roasted squash half with the filling mixture.
- Top with grated cheese or soured cream (or both), if you like.