Butternut Squash Chilli Recipe with Quinoa

Butternut squash chilli with quinoa

  • serves 4
  • Easy

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

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Ingredients

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

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 here...

Vegan Mushroom Burger Recipe with Kimchi Mayo

Nutritional Information

  • Kcals 306
  • Fat 5.6g
  • Saturates 0.7g
  • Carbs 53.4g
  • Fibre 10.1g
  • Protein 13.9g
  • Salt 1.2g
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