Smoky butternut squash and three bean chilli
A hearty vegetarian butternut squash and three bean chilli with a smoky tomato base.
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- Prep Time
- 1hr 10mins
-
- Cook Time
- (3/5)
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- Serves
- 6
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
Directions
- Spray Frylight in a large heavy bottomed pan and place over a medium heat until Frylight goes clear.
- Add the onion, pepper and squash to the pan and cook for 10 minutes until peppers are tender.
- Add the garlic, chilli powder, cumin and smoked paprika and stir to coat, continue to cook for a few minutes.
- 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.
- Cook the rice as per the packet instructions. Serve the chilli with the wholegrain rice and coriander to garnish.
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