Butternut Squash and Pinto Bean Chilli Recipe

By Jenny Tschiesche BSc(Hons) Dip(ION) FdSc BANT

Butternut Squash and Pinto Bean Chilli Recipe

Ingredients: 

1 tbsp olive oil

1 onion, chopped

2 cloves, garlic, chopped

2 celery sticks, chopped

250g frozen butternut squash in cubes

1 tsp smoked paprika

1 tsp ground cumin

1 tsp chilli powder

1 tbsp dried oregano

1 tsp salt

1 tbsp nutritional yeast flakes

1 tbsp tomato puree

2 x 400g chopped tomatoes

1 x 400g tin pinto beans, drained and rinsed

Serving suggestion: sliced avocado and Oatly sour cream

 saucepan

 

Instructions: 

Heat the oil in a large saucepan. Add the onion, garlic and celery and sauté until the onions are almost transparent.

Add the butternut squash, paprika, cumin, chilli, oregano, salt, yeast flakes, tomato puree and chopped tomatoes.

Bring to the boil then simmer for 10-15 minutes, until the butternut squash is soft. Stir in the beans until heated through.

Serve with sliced avocado and Oatly sour cream.