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: 4 portions
Ingredients: &frac18; butternut squash; 1 Tbsp olive oil; 1 tsp fine sea salt; 1 tsp ground black pepper; 5 g fresh coriander leaves; 135 g onions; 1 garlic clove; ½ fresh red chilli; 1 tsp chilli powder; 1 tsp ground cumin; 1 tsp chipotle paste; 1 tsp smoked paprika; 265 g tinned chopped tomatoes; 1 heaped tsp vegetable stock paste, homemade; 1 ½ Tbsp cider vinegar; 300 g tinned black beans; 25 g lime juice

4.5 19 rating

Prep. 15 min

Total 45 min

4 portions

Ingredients

butternut squash (approx. 700-800 g), peeled, diced (2.5 cm)
⅛
olive oil plus 35 g
1 Tbsp
fine sea salt
1 tsp
ground black pepper plus 1 pinch
1 tsp
fresh coriander leaves
5 g
onions quartered
135 g
garlic clove
1
fresh red chilli deseeded, if desired
½
chilli powder
1 tsp
ground cumin
1 tsp
chipotle paste
1 tsp
smoked paprika
1 tsp
tinned chopped tomatoes
265 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l), crumbled
cider vinegar
1 ½ Tbsp
tinned black beans rinsed and drained
300 g
lime juice
25 g