Squash and Kidney Bean Chilli

November 1, 2012 in Beans, Butternut squash, Carrot, Chilli, Dinner, Free From, Garlic, Kidney beans, Lunch, Oregano, Paprika, Savoury, Slimming World, Spices, Tomato, Vegetables, Vegetarian by Amy

My vegetarian recipe repertoire is expanding…

And this one is really good. I mean really, really good. I ate it all, and then I ate another bowl, and the next day I heated it up and had it for lunch. It’s that good.

It’s also another recipe where you can substitute squash for pumpkin — so if you’ve got carved pumpkins to use up, here’s another recipe where you can.

Squash and kidney bean chilli

Squash and Kidney Bean Chilli
Serves 4
A warm, filling chilli that's full of beans and vegetables
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 red onion
  2. 2 garlic cloves
  3. 1 teaspoon of chilli power
  4. 1 teaspoon of smoked paprika
  5. 1 1/2 teaspoons of oregano
  6. 1 can chopped tomatoes
  7. 1 butternut squash — peeled, deseeded and diced
  8. 1 can of kidney beans
  9. 250ml vegetable stock
  10. 4 carrots
Instructions
  1. Drizzle a little oil in a frying pan and put over a medium-high heat. Then add the sliced onions and diced garlic and cook them until the onions are soft
  2. Add the chilli powder, paprika and oregano. Stir for a minute or so, then add the can of tomatoes and leave to simmer for another minute
  3. Transfer to a saucepan and add the squash, kidney beans, stock and sliced carrots. Bring to the boil, then reduce the heat so it's simmering. Partially cover and simmer for 15 minutes
  4. Remove the lid and simmer for another 10 minutes.
  5. Serve
Notes
  1. If you need to serve more than four people, you could always add some rice and/or salad
She Cooks, She Eats http://www.shecookssheeats.co.uk/

 

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