Butternut chilli Recipe

Name: Butternut chilli
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
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

Jump to Recipe Print Recipe

Get ready to tantalize your taste buds with the scrumptious and soul-warming dish called Butternut Chilli! Combining the smooth and nutty flavor of butternut squash with the fiery kick of chili peppers, this culinary creation is a true masterpiece of comfort food. To make this delightful dish, start by sautéing aromatic onions and garlic.

Contents

Butternut chilli Ingredients Directions

Then add chunks of tender butternut squash, along with a medley of colorful bell peppers. 🌽🌶️ Simmer it all together with a blend of tantalizing spices, including cumin, paprika, and oregano, to bring out the rich flavors.

Also Read: Mustard-stuffed chicken Recipe

Butternut chilli

Recipe by RecipesVillaCourse: MainCuisine: InternationalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

370

kcal

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

Ingredients

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

Directions

If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
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.
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.
Add the beans to the pan and reheat. Serve with chives and soured cream on the side.

skynet

Next Broccoli Cheddar Soup »

Previous « Master Recipe for Rich and Creamy Cheesecake