Butternut Squash Vegetarian Chilli

January 25, 2017

600 g butternut squash, peeled, cubed
1 onion, finely chopped
3 garlic cloves, finely chopped
1 celery stalk, finely chopped
1bay leaf
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 tin kidney beans, drained, rinsed
1 and 1/2 tin chopped tomatoes
1 teaspoon each: fine sea salt, cumin, smoked paprika
1/2 teaspoon each: chili powder and allspice powder
3 tablespoons each: white wine and olive oil (plus more oil for drizzling the squash)
4-5 tablespoons coriander, finely chopped

Serving suggestions: rice, pita bread, chopped avocado, sour cream, yogurt, Skyr, coriander, lemon zest

Preheat the oven to 400 F/ 200 C/ gas mark 6. Tip the butternut squash pieces onto a good size baking tray, sprinkle with salt, drizzle with a little oil and bake for 30-35 minutes (until tender and...
See the full directions on my site

Nutritions

Calories
1179

Sodium
2439mg
101% DV

Fat
49g
75% DV

Protein
51g
103% DV

Carbs
147g
50% DV

Fiber
34g
137% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 27g 138%

Polysaturated Fat 5g 31%

Monosaturated Fat 16g 101%

Cholesterol 166mg 55%

Sodium 2439mg 101%

Potassium 4133mg 118%

Protein 51g 103%

% DAILY VALUE^*

Total Carbohydrate

Fiber 34g 137%

Sugar 46g 92%

Vitamin A 66686IU 1333%

Vitamin B6 3mg 173%

Vitamin C 192mg 320%

Calcium 1427mg 142%

Iron 14mg 79%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Butternut Squash Vegetarian Chilli

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