Compatible versions
Allergen-friendly Roasted Butternut Squash and Black Bean Chilli
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
Alternative recipes
Indian-spiced Roast Butternut and Chickpea Curry
45min
Vegetarian Chilli
35min
Curried Carrot And Ginger Soup
50min
Stuffed Butternut Squash with Feta
1h 50min
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1h
Chickpea, Squash and Kale Stew
45min
Vegetable and Chickpea Tagine
50min
Festive Nut Roast Wreath
2h
Jackfruit and Bean Chilli with Spicy Avocado Purée
30min
Butternut Squash and Coconut Soup
30min
Vegan Paella with Smoked Tofu
25min
Sweet Potato and Spinach Curry with Cauliflower Rice
40min