Vegetarian Butternut Squash Chilli con "Carne" Recipe
Who said chilli needs beef? This spicy vegetarian butternut squash chilli will surprise and delight even the most committed of carnivores!
Servings 2 Servings
Calories 430kcal
Ingredients
- 1 Small Butternut Squash 600-700g (3 Heaped Cups or 500g Prepared)
- 1 Small Onion 100g
- 1 Red Chilli Pepper (Go as hot or mild as you like)
- 3 Cloves Garlic
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoon Sweet Paprika
- ½ teaspoon Cayenne Pepper
- 225 g Tomato Passata 1 Cup
- 75 ml Water ⅓ Cup
- 1 tablespoon Chipotle Chilli Paste
- ½ teaspoon Cocoa Powder ⅓ Cup
- 400 g Tin of Kidney Beans 14oz (240g Net Weight)
- 20 g Honey 1 Tbsp
- ½-¾ teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Cooking Oil
Instructions
- Peel and cut the butternut squash into 2.5cm (1") cubes.
- Cut the onion into a 5-6mm (¼") dice.
- Slice the chilli pepper into rounds as finely as you can.
- Finely chop the garlic cloves.
- Heat the oil over a medium heat in a medium (20cm or 8") saucepan or Dutch oven. Add the onion and chilli, then cook for 5 minutes.
- Throw in the garlic and cook for a further minute.
- Then add the squash, coriander, paprika, cayenne, cumin and oregano, stir and cook for 3-5 minutes, stirring regularly.
- Pour in the passata and water, followed by the cocoa powder, kidney beans, honey, chipotle chilli paste, salt and pepper and stir.
- Add a lid and cook on a gentle simmer for 55-60 minutes or until the butternut squash is tender.
Video
Nutrition
Serving: 1 | Calories: 430kcal | Carbohydrates: 81g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 1718mg | Potassium: 1913mg | Fiber: 19g | Sugar: 21g | Vitamin A: 27762IU | Vitamin C: 99mg | Calcium: 226mg | Iron: 8mg
