Ultimate veggie chilli recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil
• 2 red onions, finely chopped
• 2 celery sticks, finely chopped
• 3 mixed peppers, deseeded and cut into 3cm squares
• 4 garlic cloves, crushed
• 2 tsp smoked paprika
• 1½-2 tsp hot chilli powder, to taste
• 1 tbsp ground cumin
• 2 tsp ground cinnamon
• 1 tsp dried oregano
• 1 butternut squash, peeled, deseeded and cut into 2cm chunks
• 1 heaped tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• 500ml vegetable stock (check your stock is gluten free if required)
• 2 x 400g tins black beans, drained and rinsed
• 1 x 400g tin red kidney beans, drained and rinsed
• 1 tbsp light brown sugar
• 25g dark chocolate, broken into squares
• 2 limes
• 300ml soured cream
• 1 x 30g pack coriander, leaves picked and roughly chopped
• 2 avocados, sliced
• rice or crusty bread, optional