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Vegan Butternut Squash Chilli

Last week, I hosted a Mexican dinner party at my place. We had palomas (grapefruit and tequila cocktails), queso, cornbread and the best vegetarian chilli I have ever tasted. It was all centered around smoky, blackened aubergine – but everything else about it was perfect too. The balance of the spices, the inclusion of hearty lentils. Oh, boy, I’ll be making it again and again. So eager was I to make it again already that I adapted it for the Pressure King Pro. The only real difference here is using cut up squash instead of aubergine, so all credit for this wonderful recipe goes to Izy Hossack.

Vegan Butternut Squash Chilli

This recipe is where the Pressure King Pro comes into its own. In just 25 minutes (the full cycle of the stew setting) lentils are cooked to perfection, butternut squash is soft and buttery, and you have a fully fledged flavourful veggie chilli waiting to be devoured. Granted, the flavours don’t develop in quite the same way as they would cooked slowly for two hours on the hob, but they’re good enough all things considered.

Shout out to a rather interesting ingredient that was sent my way recently that I use here in place of soy sauce. The Coconut Company organic amino sauce, doing the job of soy sauce without the soya – making no huge difference to me, but perhaps rather a large difference to those with soy allergies. Tell your friends, if they happen to have that affliction.

As you may remember from yesterday’s post, you can snap up your very own Pressure King Pro from the High Street TV website – the one I’ve been using is the 5L.

Serves 4

Adapted from Izy Hossack’s Burnt Aubergine Veggie Chilli

1/2 a butternut squash, peeled and cut into 1cm cubes
1 onion, diced
70g green lentils, rinsed well in a sieve
30g red lentils, see above
400g can kidney beans
3 tbsp soy sauce
400g can chopped tomatoes
20g dark chocolate, finely chopped
3/4 tsp chilli powder (adjust to your taste)
2 tsp dried oregano
2 tsp ground cumin
2 tsp sweet smoked paprika
1 tsp dried coriander
1 tsp cinnamon
lime wedges/tortilla chips/rice to serve

  1. Press the stew function on the Pressure King Pro and pour in a couple of tbsps of oil. Cook the onions until beginning to brown.
  2. Add the squash, lentils, kidney beans, soy sauce, chopped toms, dark choc and spices and 200ml water. Press cancel.
  3. Put the lid on, set pressure release valve to close and press the stew function.
  4. Once the timer runs out, open the steam valve and wait until steam subsides to take off the lid.
  5. Serve with tortilla chips and a squeeze of lime.

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This recipe was in collaboration with High Street TV


1 Comment

  1. I’ve been looking into going vegan so looking up tasty recipes to help me on my journey. This looks delicious, I love butternut squash and kidney beans. I’ve got some dried Mexican chili that I can top the chili with. Can’t wait to try!

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