A bit of a catch-up is due. This vegetarian chilli is something I made a couple of weeks ago when my friends Wil and Nic were staying.
Black-eyed peas that had been soaked overnight and par-boiled …
… and peeled and diced kabocha squash …
… went into the slow cooker with a diced onion, some chopped garlic, a couple of tinned chipotles in adobo, a good squeeze of tomato paste, a teaspoon each of ground cumin and coriander, half a teaspoon of cayenne, and some water:
I stirred it around …
… then covered it, turned it on low, and went to work. When I came home nine hours later it was ready:
Black-eyed pea and kabocha squash chilli
Half a kabocha or buttercup squash (these are almost identical; sweet and dry-fleshed) peeled and diced into one inch pieces.
A cup of dried black-eyed peas, soaked overnight in water and drained.
3 cloves garlic, chopped
1 onion, diced
1 tsp ground cumin
1 tsp ground coriander
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 chipotles in adobo, chopped, or dried chipotles soaked overnight, or any other chili you may like with a little liquid smoke
a slow cooker, at least 3 litres in volume.
Boil peas in fresh water for 10 minutes or so, then drain and put into slow cooker with the rest of the ingredients.
Add water to almost cover, stir.
Put lid on slow cooker, turn to "low" and leave for eight hours or so.
Serve with rice, or use as a filling for enchiladas.