Name: Butternut chilli
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 600g medium vine tomatoes or 400g can chopped or cherry tomatoes; 2 tbsp olive oil; 2 onions finely chopped; 2 large garlic cloves finely chopped; 1 red bird's-eye chilli deseeded and finely chopped; 1 tsp cayenne pepper; 1 tsp oregano; 1 bay leaf; 600g butternut squash peeled and cut into cubes; 12 pitted green olives roughly chopped; 150ml red wine; ½ vegetable stock cube; 200g jar piquillo pimiento peppers or 2 roasted Romano peppers, roughly chopped; 400g can black beans or red kidney beans, drained and rinsed; small bunch chives snipped; 175ml soured cream

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Butternut chilli

Butternut chilli

Lindsey Bareham

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr

A star rating of 4.7 out of 5.120 ratingsRate

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This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g medium vine tomatoes

or 400g can chopped or cherry tomatoes
2 tbsp olive oil
2 onions

finely chopped
2 large garlic cloves

finely chopped
1 red bird's-eye chilli

deseeded and finely chopped
1 tsp cayenne pepper
1 tsp oregano
1 bay leaf
600g butternut squash

peeled and cut into cubes
12 pitted green olives

roughly chopped
150ml red wine
½ vegetable stock cube
200g jar piquillo pimiento peppers

or 2 roasted Romano peppers, roughly chopped
400g can black beans

or red kidney beans, drained and rinsed
small bunch chives

snipped
175ml soured cream

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Nutrition: per serving

kcal370
fat16g
saturates6g
carbs33g
sugars16g
fibre11g
protein10g
salt1.7g

Method

step 1

If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
step 2

Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
step 3

Add the peppers to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
step 4

Add the beans to the pan and reheat. Serve with chives and soured cream on the side.

Recipe from Good Food magazine, February 2015

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A star rating of 4.7 out of 5.120 ratings

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