Allergen-friendly Roasted Butternut Squash and Black Bean Chilli

Name: Allergen-friendly Roasted Butternut Squash and Black Bean Chilli
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 1 butternut squash; 1 Tbsp olive oil; 1 tsp fine sea salt; 1 tsp ground black pepper; 10 g fresh coriander leaves; 200 g onions; 2 garlic cloves; 1 fresh red chilli; 1 tsp chilli powder; 1 tsp ground cumin; 1 tsp chipotle paste; 1 tsp smoked paprika; 400 g tinned chopped tomatoes; 1 heaped tsp vegetable stock paste, homemade; 2 Tbsp cider vinegar; 460 g tinned black beans; 40 g lime juice

4.7 (241 ratings)

Difficulty easy

Preparation time 15 min

Total time 45 min

Serving size 6 portions

Ingredients

1 butternut squash (approx. 1100-1200 g), peeled, diced (2.5 cm)
1 Tbsp olive oil, plus 50 g
1 tsp fine sea salt
1 tsp ground black pepper, plus 1 pinch
10 g fresh coriander leaves
200 g onions, quartered
2 garlic cloves
1 fresh red chilli, deseeded, if desired
1 tsp chilli powder
1 tsp ground cumin
1 tsp chipotle paste
1 tsp smoked paprika
400 g tinned chopped tomatoes
1 heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled
2 Tbsp cider vinegar
460 g tinned black beans, rinsed and drained (approx. 2 x 400 g tins)
40 g lime juice

Nutrition: per 1 portion
Calories: 1029 kJ / 245.9 kcal
Protein: 7.1 g
Carbohydrates: 32.1 g
Fat: 11.6 g
Saturated Fat: 1.6 g
Fibre: 9.7 g
Sodium: 505.4 mg