Chilli non Carne with Butternut squash

Chilli non Carne with butternut squash... SO GOOD! Diced butternut squash tossed in a rich tomato sauce and seasoned with smoked paprika to create a smokiness in this dish, so you won't miss the meat. It's filling, flavourful, and it's very comforting. Melts in your mouth and the perfect weeknight dinner for the cold winter.

Butternut squash is, by far, my favourite winter squash because it is a versatile ingredient. You can use it to make soups, salads, pancakes, fried rice, and even cakes! 
It is also quite easy to handle, compared to other winter squash with tough outer skin. All you need to do is trim the ends of the squash and peel off the skin with a vegetable peeler. If you are roasting them whole, you don't even need to peel the skin at all. 

I love a good chilli, but always used packaged seasoning (oops) since I thought that it was to difficult to make my own. But let me tell you, that is so not the case!
Fir this chilli, I used dried oregano, ground cumin, and parsley stalks to flavour the dish. I also used smoked paprika to give smokiness and brightness to the Chilli Non Carne. No, more packaged seasoning for me after this discovery.
I added a can of mixed beans, instead of just red kidney beans, to give the dish more fibres and vitamines. To finish off the dish, I tossed in a several handfuls of red pepper and courgette. Honestly, I can never say no to more vegetables in my meals. Serve with brown rice for extra fibre, or rolled up in a tortilla. Either way, this Chilli Non Carne will be loved by all.

Get ready for a big update, because the last two weeks were so much fun and filled with good stuff. For example, last weekend, I had the SouthWest Business competition with my team. I spoke about this in my last post, where I said that I was a bit nervous, since I had so many responsibilities and things to organise. But it was an absolute success! Everything went according to plan. This event gave me the opportunity to meet so many incredible people, and learn so much, definitely got way more confident in leading a team and speaking to a public.  One of my university teams even made it to the final. 
My course leader was so happy with the way it was organised, that I maybe will get the chance to organise a similar competition at my university in the future.

The rest of the week was really special as well. Had another horse riding competition, our team became third, which is incredible. Had a deadline for the module Human Resource management, which was not a good timing, due the business competition event and the horse riding competition. But I delivered it on time and I am pretty proud of my work. 

Next year, I have to go on a placement abroad for 48+ weeks, its part of my course and it can be a study placement and/or a work placement. I chose both, one semester of studies and the rest working. Since September, I have been applying to jobs non-stop. Last week, I finally had some success. I GOT MY FIRST INTERVIEW! I am so pleased and can jump meters in the air from happiness. The interview is over Skype next week, with a very respected organisation in New York city, which makes me a tiny bit nervous, but I am prepared. Exciting times!
Lastly, my university is organising an exchange program for one month with Shanghai University, where you will be learning the Mandarin Language, learning about the Chinese history and economy, and  will be visiting Disneyland and the Shanghai shipping port. Since China and their  mandarin language is really important in business these days, I decided to apply to the summer school.  I did the same last year, but got rejected. However, right before I got on the plane to go back home to the Netherlands yesterday, I received an exciting email from the university, announcing that my application this year was successful! So happy! That means I will be living and studying in Shanghai this June 2019.

Okay, enough about me. Lets get to this delicious chilli non carne recipe. Enjoy!

- 1 tablespoon of oil (I used olive oil)
- 1 Butternut squash, peeled and diced
- 1 chilli (or more if you like spicy)
- 400g canned plum tomatoes
- 400g a can of mixed beans
- 1 Courgette, diced
- 1 red pepper, diced
- 1tbs ground cumin
- 1tbs smoked paprika
- 1 tbs dried oregano
- 1 Red onion, diced
- 3 cloves of garlic, minced
- Fresh parsley, stalks chopped and separated from leaves

For serving

- White or brown rice
- Grated (vegan) parmesan cheese
- Yoghurt

  1. Place a large pan over medium heat and lightly coat the pan with some oil. When warm, add the onions, garlic and coriander stalks, and cook for 10 minutes, or until softened. Meanwhile, cook the rice.
  2. Peel the squash and chop into 1,5cm chunks. Deseed and finely slice the chillies, add them to them to the pan along with the squash and smoked paprika powder. Cook for a further 5 minutes and add the red pepper, courgette, cumin and oregano.
  3. After 5 minutes, stir in the beans (juice and all) and tomatoes, along with one tin worth of water. Break the tomatoes up with the spatula, season to taste with salt and black pepper, then leave to bubble away for 15-20 minutes, until the squash is cooked trough and the sauce has thickened. 
  4. Spoon the rice in a bowl and add the Chilli on top. Scatter over the fresh coriander leaves and serve with tortilla chips for dunking. Delicious with grated cheese or a dollop of yoghurt, if you like. 

If you make this recipe, make sure you tag me on instagram with #chynnaskitchen or leave a comment. 

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