Olive Magazine
Butternut Squash Chilli Recipe with Quinoa

Butternut squash chilli with quinoa

Published: March 25, 2015 at 3:09 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
NutrientUnit
kcal306
fat5.6g
saturates0.7g
carbs53.4g
fibre10.1g
protein13.9g
salt1.2g
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Try this easy butternut squash chilli, then check out our vegan chilli, vegan butternut squash pie, vegan moussaka and vegan curry recipes.

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

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 Mushroom Burger Recipe with Kimchi Mayo
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