Chilli isn’t really for summer, is it? Well, if you live in Britain then yes. Yes it is. Because aside from the odd flash of 20° sunshine, it’s all just a bit damp and chilly outside (see what I did there?).
So when I’d usually be coming up with fresh and colourful new salad recipes and bowls, so far this year it’s been all about warm and homely dishes. Hearty with a little twist of light and zesty (because it’s not quite cold enough to be tucking into a Chickpea Aubergine Chilli – that’s definitely one for October nights).
As a result, I’ve been adapting some of my favourite dishes for the warmer months: up first is this Squash & Edamame Summer Chilli.
If you’re a long-time Whole Ingredient reader, you’ll know I like butternut squash a lot. (This soup is eaten pretty much every week in our house.) So it won’t be a huge surprise that I’ve included it in this recipe. Lighter than sweet potato, squash brings colour, sweetness and a lovely base, and works really well in a chilli.
But aside from the butternut, this dish is great because it’s:
- a one-pot meal;
- really easy to throw together;
- super colourful and inviting;
- hot from the chilli, yet zesty and bright from lemon and fresh herbs;
- really healthy; and
- the perfect compromise between comfort food and summer eating!
I wanted to make this recipe all about bright colours, as well as punchy flavour; so edamame beans presented a great option. They add something a little different to a chilli recipe (not to mention bringing that all-important protein…), taste great and have a nice bite. If you can’t get your hands on any (take a look in the freezer section in the supermarket if they don’t have fresh), broad beans or peas would work just as well.
We like to eat this piled into bowls topped with a scoop of cashew cheese (have you tried it yet? Because you should); and it’s filling enough to not need any rice or quinoa. But you could totally serve a family with this recipe if you add in sides.
What’s your favourite recipe to adapt for summer?
- 2 tsp olive oil
- 2 white onions
- 6 garlic cloves
- 1 red pepper
- 1 butternut squash
- 1 tbsp smoked paprika
- 1 tbsp dried oregano
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp cinnamon
- ½-1 tsp chilli flakes, to taste
- Salt & pepper, to taste
- 1 tin of chopped tomatoes
- 1 tbsp tomato puree
- 1 tin of cannellini beans (or chickpeas)
- 150g edamame (shelled weight)
- 1 tbsp lemon juice
- 4 spring onions (scallions)
- Handful of fresh coriander
- Heat the oil in a large pan or cooking pot on the hob.
- Roughly chop the onions, garlic and red pepper and add these to the oil. Cook for 5-10 minutes, until the onion is soft.
- While this is cooking, peel and de-seed the butternut squash, and chop it into 1 cm cubes.
- Add all the seasoning to the pot, stir in the squash and follow with the chopped tomatoes and tomato puree. You might want to add a splash of water if it looks like it needs more liquid for cooking (this will depend on the size of your squash).
- Cover and cook for 20 minutes.
- A few minutes prior to serving, stir in the cannellini beans, edamame and lemon juice.
- Scoop into bowls and top with chopped fresh coriander and spring onions.