Smoky butternut squash and three bean chilli

Calories
490
per serving

Serves 6

A hearty vegetarian butternut squash and three bean chilli with a smoky tomato base.  Perfect for batch cooking and freezing.  

Time

1hr 10mins

Difficulty

Occasions

Tags: vegetarian, autumn day, winter day, batch cooking

Nutritional Information

490 k/cals per portion

Ingredients

Frylight Cooking Spray

1 large onion, diced

1 red pepper, chopped

1 small butternut squash, peeled and cut into ½-inch cubes

4 cloves garlic, crushed

1 1/2 tbsp medium chili powder

2 tsp ground cumin

1 tsp smoked paprika

2 tins chopped tomatoes

1 tin pinto beans, rinsed and drained

1 tin black beans, rinsed and drained

1 tin kidney beans, rinsed and drained

3 tbsp tomato paste

Salt and pepper to season

450g Wholegrain rice

Method

  1. Spray Frylight in a large heavy bottomed pan and place over a medium heat until Frylight goes clear.
  2. Add the onion, pepper and squash to the pan and cook for 10 minutes until peppers are tender.
  3. Add the garlic, chilli powder, cumin and smoked paprika and stir to coat, continue to cook for a few minutes.
  4. Add the tinned tomatoes, pinto beans, black beans, kidney beans, tomato paste and salt and pepper to taste. Stir well and bring to a simmer for 30 minutes or until the squash is tender.
  5. Cook the rice as per the packet instructions. Serve the chilli with the wholegrain rice and coriander to garnish.