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Butternut chilli

Butternut chilli

A star rating of 4.7 out of 5.105 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal370
fat16g
saturates6g
carbs33g
sugars16g
fibre11g
protein10g
salt1.7g
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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

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.

Goes well with

Recipe from Good Food magazine, February 2015

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Overall rating

A star rating of 4.7 out of 5.105 ratings
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