Butternut chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 600g medium vine tomatoesor 400g can chopped or cherry tomatoes
- 2 tbsp olive oil
- 2 onionsfinely chopped
- 2 large garlic clovesfinely chopped
- 1 red bird's-eye chillideseeded and finely chopped
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1 bay leaf
- 600g butternut squashpeeled and cut into cubes
- 12 pitted green olivesroughly chopped
- 150ml red wine
- ½ vegetable stock cube
- 200g jar piquillo pimiento peppersor 2 roasted Romano peppers, roughly chopped
- 400g can black beansor red kidney beans, drained and rinsed
- small bunch chivessnipped
- 175ml soured cream
Nutrition: per serving
- kcal370
- fat16g
- saturates6g
- carbs33g
- sugars16g
- fibre11g
- protein10g
- salt1.7g
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.
