Butternut squash chilli with quinoa

Name: Butternut squash chilli with quinoa
Total time: 30 min
Yield: Serves 4
Ingredients: 1 large onion finely chopped; 2 garlic cloves crushed; olive oil; 1 tbsp (Schwartz does a good one with added cumin mild chilli powder oregano and garlic); 1 butternut squash peeled and cubed; 100g quinoa soaked in cold water for 10 minutes (available from health food shops and some supermarkets); 2 × 400g tins chopped tomatoes; 400g tin red kidney beans; a small bunch coriander chopped

Published: March 25, 2015 at 3:09 PM

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Serves 4

Easy

Total time: 30 mins

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If you love chilli and have been looking for a great vegetarian version, this is the recipe for you. Butternut squash is mixed with quinoa, tomatoes and kidney beans to make a quick and satisfying meal-in-one

Vegan

Vegetarian

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Complete the dish

Try this easy butternut squash chilli, then check out our vegan chilli, vegan butternut squash pie, vegan moussaka and vegan curry recipes.

Ingredients

Nutrition

1 large onion

finely chopped
2 garlic cloves

crushed
olive oil
1 tbsp (Schwartz does a good one with added cumin mild chilli powder

oregano and garlic)
1 butternut squash

peeled and cubed
100g quinoa

soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
2 × 400g tins chopped tomatoes
400g tin red kidney beans
a small bunch coriander

chopped

Nutrition: per serving

kcal306
fat5.6g
saturates0.7g
carbs53.4g
fibre10.1g
protein13.9g
salt1.2g

Method

step 1

Cook the onion and garlic in 1 tbsp olive oil until soft (about 7 minutes). Add the chilli powder, cook for a minute then add the squash, quinoa and tomatoes.
step 2

Simmer for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened. Add the beans and heat through. Stir in the coriander and serve in bowls.

Check out more of our best vegan recipes

Vegan Mushroom Burger Recipe with Kimchi Mayo

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