Bean & butternut squash chilli
7
Points®
Total time: 1 hr 5 min • Prep: 10 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Warm up on cooler evenings with this tasty one-pot dish.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Garlic
2 clove(s)
Ground Cumin
0.5 tablespoon(s), level
Coriander, Dried
0.5 tablespoon(s), level
Paprika
1.25 tablespoon(s), level
Onion granules
3 g
Chipotle paste
20 g
Coriander, fresh
3 tablespoon(s)
Butternut Squash
600 g
Vegetable stock cube
1 cube(s)
Tinned Tomatoes
1 can(s), large
Kidney Beans, cooked
2 can(s), large, drained
Fat Free Natural Yogurt
100 g
Instructions
1
Mist a large, lidded, nonstick pan with cooking spray and cook the onion for 6-8 minutes over a medium heat until soft. Add the garlic, cumin, ground coriander, smoked paprika and onion granules and cook for another 1 minute, stirring constantly.
2
Add the chipotle paste, coriander stalks and butternut squash and cook for another 2 minutes, then add the stock and chopped tomatoes. Season to taste, then cover and gently simmer for 30 minutes. Add the beans and cook, uncovered, for another 15 minutes. Stir through most of the coriander leaves.
3
Serve the chilli topped with the yogurt, with the remaining coriander leaves scattered over and a sprinkling of smoked paprika.
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