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Allergen-friendly Roasted Butternut Squash and Black Bean Chilli
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Ingredients
- 1 butternut squash (approx. 1100-1200 g), peeled, diced (2.5 cm)
- 1 Tbsp olive oil plus 50 g
- 1 tsp fine sea salt
- 1 tsp ground black pepper plus 1 pinch
- 10 g fresh coriander leaves
- 200 g onions quartered
- 2 garlic cloves
- 1 fresh red chilli deseeded, if desired
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp chipotle paste
- 1 tsp smoked paprika
- 400 g tinned chopped tomatoes
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l) crumbled - 2 Tbsp cider vinegar
- 460 g tinned black beans rinsed and drained (approx. 2 x 400 g tins)
- 40 g lime juice
- Nutrition
- per 1 portion
- Calories
- 245.9 kcal / 1029 kJ
- Protein
- 7.1 g
- Fat
- 11.6 g
- Carbohydrates
- 32.1 g
- Fibre
- 9.7 g
- Saturated Fat
- 1.6 g
- Sodium
- 505.4 mg
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