This Butternut squash, peppers and beans chilli is a twist on your usual chilli con carne. It's packed full of veggies, big on flavour and lots of fibre! Great if you have friends coming around for dinner or want to meal prep for the week!
1 Butternut Squash
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon
Glug of olive oil
1 red pepper
1 yellow pepper
2 cloves of garlic
1 bunch of fresh coriander (30g)
1/2 a fresh red chilli
1/2 a fresh green chilli
1 tin of sweetcorn
2 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini
2 x 400 g tins of chopped tomatoes
- Preheat the oven to 200˚C/400˚F/gas 6.
- Peel and chop the butternut squah into bite-sized pieces and place onto a baking tray.
- Sprinkle over a pinch of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with olive oil and then toss to coat. Roast for 50 minutes, or until they begin to crisp.
- Peel and roughly chop the onion. Halve, deseed and roughly chop the red and yellow pepper, peel and finely chop or grate the garlic.
- Pick the coriander leaves (save for later), finely chop the stalks. Half the chillies, deseed and finely chop (if you like spice add the whole chilli).
- Heat 2 tablespoons of olive oil in a large pan over a medium high heat, add the onion, peppers and garlic, and cook for 5 minutes.
- Once they start to go soft add the coriander stalks, chilli and spices and cook for a further 5 - 10 mins.
- Drain and add the beans, tip in the chopped tomatoes, tinned sweetcorn and stir well.
- Bring to the boil, then reduce the heat to medium-low and leave to bubble away for 40 minutes, or until thickened and reduced, add water to loosen, if needed.
- Stir in the roasted butternut squash and most of the coriander leaves.
- Scatter opver the remaining coriander and serve with soured cream, avocado and rice.