Chili is such a perfect winter warmer and I realised that I never posted a good recipe for this classic dish. It’s definitely about time! Mine is a vegan lentil chili with roasted butternut squash and black beans stirred through for more texture and flavour. It’s a delicious combo along with the rich and spicy tomato sauce. Feel free to use as many chili flakes as you want to make it as spicy as you feel is fun and if you have fresh chilis on hand go ahead and use them!

This Sunday, the 10th of January 2021, at 6 pm CET I’ll be cooking this live on YouTube so join me on the channel if you want to cook along. I hope you will!

Malin x


Lentil Chili w/ Butternut Squash

Makes roughly 8 servings.


INGREDIENTS:

1 medium / 1 kg butternut squash

2,5 tbsp rapeseed or olive oil

1 large / 150 g brown onion

5 / 20 g garlic cloves

2 / 150 g roasted peppers from a jar

2 tsp cumin

2 tsp ground coriander

2 tsp smoked paprika

1 tsp chili flakes

1 tsp garlic powder

0,75 tsp cinnamon

2 tbsp dried oregano

2 tbsp tomato paste

400 g green or brown lentils

2 cans / 800 g chopped tinned tomatoes

900 ml water

1 tbsp stock powder

1 / 380 g can (cooked) black beans

A large handful / 20 g fresh coriander

Salt and black pepper, to taste


Cider Poached Pears with Ginger Sauce and Caramelised Nuts

  • 2 pears (firm )
  • 2 Cups  cups dry pear cider ( (I used one with  0,5 per cent alcohol))
  • 0,5 tsp ginger powder (or 3 half centimeter slices of fresh ginger)
  • 1 tsp corn starch (or arrowroot starch)
  • 1 tbsp water
  • 2 tbsp sesame seeds
  • 1 handful pecan and walnut halves
  • 1 tbsp maple syrup
  1. Preheat the oven to 175 degrees celsius fan assisted.
  2. Peel your pears and cut them into halves. Use a pairing knife to remove the butt end and the core. You could also use a teaspoon to remove the core. Set aside.
  3. Bring the cider to a boil along with the ginger in a sauce pan just large enough to fit the pear halves side by side with no overlap. Once boiling place the pears cut side down into the pot and cover with a lid. Simmer the pear halves for 20-30 minutes, flipping them over halfway through. When a tooth pick goes through the pear easily they are done.
  4. While the pears cook break the pecans and walnuts into small pieces and mix them with the sesame seed and maple syrup. Place the mixture on a lined baking sheet and spread it out into a single layer. Place in the middle of the oven and toast for 10 minutes, giving them a mix halfway through. Once toasted let them cool and then break the caramelised nut and seed mixture into small pieces.
  5. Once the pears are soft remove them from the pot and set aside. Also remove the ginger pieces if you used fresh ginger. Mix the corn or arrowroot starch with the water until smooth and pour into the simmering cider while stirring continuously. Simmer for another 3-4 minutes or until it thickens into a glaze like sauce.
  6. Serve the pears in bowls with the ginger cider sauce and I suggest some vegan whipped cream, top with a sprinkling of the caramelised nuts and seeds.
  7. Serve with:Vegan whipped cream, vanilla cashew cream, vegan custard orvegan vanilla ice cream