Butternut chilli

2 of 5-a-day 4 servings 400 kcal or less bonfiew night recipes family friendly fibre iron mains mexican over an hour vegetarian chilli vegetarian stew recipe vitamin c winter

N/A

Source

Ingredients

600g medium vine tomatoes, or 400g can chopped or cherry tomatoes

2 tbsp olive oil

2 onions, finely chopped

2 large garlic cloves, finely chopped

1 red bird's-eye chilli, deseeded and finely chopped

1 tsp cayenne pepper

1 tsp oregano

1 bay leaf

600g butternut squash, peeled and cut into cubes

12 pitted green olives, roughly chopped

150ml red wine

½ vegetable stock cube

200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped

400g can black beans or red kidney beans, drained and rinsed

small bunch chives, snipped

175ml soured cream

Method

If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.

Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.

Add the peppers to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.

Add the beans to the pan and reheat. Serve with chives and soured cream on the side.