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.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 45 min
- Total
- 45 min
- Yield
- 6 portions
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- Category
- Main coursesVegetarian
- Time
- 30–60 min
- Nutrition
- High fibreUnder 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- butternut squash
- 1
- olive oil
- 1 tbsp
- fine sea salt
- 1 tsp
- ground black pepper
- 1 tsp
- fresh coriander leaves
- 0.4 oz
- onions
- 7.1 oz
- 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
- 14 oz
- vegetable stock paste, homemade
- 1 heaped tsp
- cider vinegar
- 2 tbsp
- tinned black beans
- 1 lb
- lime juice
- 1.4 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of 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
Cooking instructions are available on the original Cookidoo® page.
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