WATER JAR WITH LID RECIPES

Name: Butternut chilli
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
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

BUTTERNUT CHILLI RECIPE - BBC GOOD FOOD

Butternut chilli recipe - BBC Good Food image

This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes

Provided by Lindsey Bareham

Categories Dinner, Main course, Supper

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 370 calories, FatContent 16 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 11 grams fiber, ProteinContent 10 grams protein, SodiumContent 1.7 milligram of sodium

BUTTERNUT CHILLI RECIPE - BBC GOOD FOOD

Butternut chilli recipe - BBC Good Food image

This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes

Provided by Lindsey Bareham

Categories Dinner, Main course, Supper

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 16

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

Steps:

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.

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BUTTERNUT CHILLI RECIPE - BBC GOOD FOOD

This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dinner, Main course, Supper
Cuisine Mexican
Calories 370 calories per serving

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