This is another recipe that can be made a day or two ahead of a fasting day. The chips keep well in an airtight container, too.

Butternut chilli and chips

Recipe for Butternut chill with tortilla chips (serves 2)

Chilli
½ cup/100g dry kidney beans (cooked weight: 235g)
½ tsp oil
100g onion, diced
2 cloves garlic, chopped
1 hot pepper, diced
1 tsp chilli powder
1 tsp smoked paprika
250g tomatoes (fresh or tinned), blended to a sauce
200g butternut squash (cooked weight)
salt & pepper
fresh cilantro/coriander

Chips
2 (60 g) flour tortilla wraps
1 tsp oil
1 tsp sesame seeds
1 tsp poppy seeds
seasoning

Total calories per serving: 500

Method: Soak kidney beans overnight. Drain them the next day, cover with fresh water and boil for ten minutes. Lower the heat and simmer for an hour, until the beans are tender. Roast or microwave the squash until it is tender, then dice it. When the beans have almost finished cooking, heat the oil in a pan and gently cook the diced onion until soft. stir in the chilli powder and paprika, then add the squash and tomato. Heat until warmed through and add the drained kidney beans, salt and pepper. Keep on a low heat while you make the tortilla chips.

Tortilla chips before bakingTo make the chips, heat the oven to 400°F/200°C. Put the tortilla wraps onto a baking sheet and brush with oil. Sprinkle the sesame and poppy seeds and seasoning over the top. Use a pizza cutter or knife to cut the wraps into eight segments each and spread them out over the baking sheet. Bake for about 10 minutes, or until golden brown.

Serve the chilli in a bowl with the chips on the side and a garnish of fresh coriander/cilantro leaves.

P.S. Just in case you’re wondering what happened to Day 27: it turned out to be more of a half-fast for me, as my one meal was lunch at my neighbours’ and I didn’t cook a meal myself that day.

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