BUTTERNUT SQUASH CHILLI
This butternut squash chilli is the perfect dish for these colder evenings. Wrap up and settle down for this hearty dish. Guaranteed to leave you feeling full and happy!
INGREDIENTS
-
1 Tin of chopped tomatoes
-
1 Tin of kidney beans
-
1 Onion
-
2 Cloves of garlic
-
4 tbsp Tomato puree
-
500g Butternut squash
-
1 tsp. Chilli powder
-
1 tsp. Ground cumin
-
1 tsp. Paprika
-
1/2 tsp. Ground coriander
-
1 tbsp. Olive oil
-
6g Chopped fresh coriander
-
Pinch of salt
Recipe by @yellowtailuk
For the marinade/dressing:
-
1 Tin of chopped tomatoes
-
1 Tin of kidney beans
-
1 Onion
-
2 Cloves of garlic
-
4 tbsp Tomato puree
-
500g Butternut squash
-
1 tsp. Chilli powder
-
1 tsp. Ground cumin
-
1 tsp. Paprika
-
1/2 tsp. Ground coriander
-
1 tbsp. Olive oil
-
6g Chopped fresh coriander
-
Pinch of salt
METHOD
-
Peel the butternut squash and cut into cubes. Steam cook for 12 minutes to soften
-
Add the olive oil to a saucepan over a medium heat
-
Dice the onion and add to the pan. Allow the onion to soften then add the crushed garlic cloves, tomato puree and all the spices. Gently cook for 2 minutes
-
Add the chopped tomatoes to the saucepan
-
Drain and rinse the kidney beans and add to the saucepan along with the butternut squash. Cover and cook for 10 minutes
-
Add the fresh coriander and pinch of salt. Cook for a further 5 minutes
-
Serve with brown rice and avocado for a delicious meal!
