Main courses · Vegetarian
Allergen-friendly Roasted Butternut Squash and Black Bean Chilli
This vegan chilli provides plenty of nutrients and protein and can be served either on its own or with rice or a jacket potato. For a cooling finish to the meal, try making the Vegan Strawberry Ice Cream.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 6 portions
Recipe labels
Choose a label to find similar recipes.
- Category
- Main coursesVegetarian
- Time
- Medium
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- Rating
- Proven favourite
- butternut squash
- 1
- olive oil
- 1 tbsp
- fine sea salt
- 1 tsp
- ground black pepper
- 1 tsp
- fresh coriander leaves
- 10 g
- onions
- 200 g
- garlic
- 2 cloves
- fresh red chilli
- 1
- chilli powder
- 1 tsp
- ground cumin
- 1 tsp
- chipotle paste
- 1 tsp
- smoked paprika
- 1 tsp
- tinned chopped tomatoes
- 400 g
- vegetable stock paste, homemade
- 1 heaped tsp
- cider vinegar
- 2 tbsp
- tinned black beans
- 460 g
- lime juice
- 40 g
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 7.1 g
- Energy
- 1,028.8 kJ
- Calories
- 245.9 kcal
- Fat
- 11.6 g
- Fibre
- 9.7 g
- Carbohydrates
- 32.1 g
Open the original recipe on Cookidoo for cooking steps and complete source details.
View recipe on Cookidoo ↗