Get ready to tantalize your taste buds with the scrumptious and soul-warming dish called Butternut Chilli! Combining the smooth and nutty flavor of butternut squash with the fiery kick of chili peppers, this culinary creation is a true masterpiece of comfort food. To make this delightful dish, start by sautéing aromatic onions and garlic.
Then add chunks of tender butternut squash, along with a medley of colorful bell peppers. 🌽🌶️ Simmer it all together with a blend of tantalizing spices, including cumin, paprika, and oregano, to bring out the rich flavors.
Also Read: Mustard-stuffed chicken Recipe
Butternut chilli
Course: MainCuisine: InternationalDifficulty: Easy4
servings30
minutes1
hour370
kcalThis Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes
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
1Â 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
Directions
- 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.
