Glorious Butternut Squash Chilli
by Norma Miano
My name is Norma and I’m an enthusiastic plant-based chef.
I’m passionate about healing through nutrition.
Here’s a recipe to warm a Autumn chill!
Hearty Mexican inspired stew loaded with warming spices.
Packed with nutritional all-star beans and fibre high butternut
squash. A Smokey and sweet bowlful of comfort
2 tablespoon vegetable oil
1 medium onion, diced
1 jalapeno, minced
3 cloves garlic, minced
1 small butternut squash, diced
1 can chopped tomatoes
1 can black beans
1 can red kidney beans
2 tablespoon tomato paste
1 small bunch kale, chopped
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon smoked paprika
½ teaspoon sugar
Salt and pepper to taste.
For serving, optional
Rice or any grains
Fresh chopped coriander or parsley
- Heat a large pot over medium
heat. Once hot, add oil, onion and
chilly. Season with salt and pepper
and sauté’ for 3-4 minutes, stirring
- Add garlic, cumin and cinnamon
and sauté for 2-3 minutes more
- Add butternut squash and paprika
and stir to coat. Cook for 3
- Add tin tomatoes, tomato paste
and half of the vegetable broth and
stir to combine.
- Once boiling, reduce heat to low,
cover and cook for 20 minutes,
add more stock, when is looking
- Next add the beans and the kale.
- Taste and adjust seasoning as
needed, adding more chilli or
- Gently simmer for 10-15 minutes
to combine the flavours together.
Serve with any grains, or garnished
with lime, coriander and yogurt.
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