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Butternut chilli

Butternut chilli

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Rating: 5 out of 5.100 ratings
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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

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

Rating: 5 out of 5.100 ratings
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