A plant-based powerhouse! This fresh butternut, avocado and fresh cayenne recipe makes a sought-after side or snack for any occasion (and you’re bound to be asked for the recipe).
Serves 4-5
Preparation time: 25 minutes
Cooking time: 30 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 small butternut, peeled and cut into chunks
- 3 cloves garlic, crushed
- 1 Wicked Hots Cayenne Chilli, finely chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 tablespoons chipotle paste, or 1 chipotle in abodo, chopped and 2 teaspoons abodo sauce
- 400g can cherry tomatoes
- 1 cup vegetable stock
- 400g can black beans, drained and rinsed
Guacamole:
- 2 avocados, coarsely mashed
- ¼ red onion, very finely chopped
- 1 clove garlic, crushed
- 1 Wicked Hots Cayenne Chilli, finely chopped
- 1 tomato, seeds removed and finely chopped
- 2 tablespoons chopped coriander
- 1 tablespoon lime juice
To serve:
- Lime wedges, coriander and tortillas or corn chips.
Method:
- Heat the olive oil in a large heavy based frying pan with a lid over medium low heat. Add the red onion and red pepper and cook for 3-4 minutes to soften the onion. Add the butternut, garlic and cayenne pepper and cook, stirring, for 2 minutes. Add the coriander and cumin and cook, stirring, for another minute. Stir in the chipotle paste, cherry tomatoes and stock.
- Bring to a simmer, cover then cook for 20 minutes, stirring occasionally. Add a little water if the mixture looks too dry. Add the black beans and bring to a simmer.
- Meanwhile, prepare the guacamole. Combine all the ingredients in a bowl and season with salt.
- Serve the chilli with guacamole, lime wedges, coriander and tortillas or corn chips.