Butternut Squash Chilli – Eat Healthy for Less
Time: 1 hr 10 mins
Serves 8 (divided in two for the Gardener’s Pie)
£1.25 per serving
Looking for something warm and comforting for the whole family? Make this delicious vegetarian chilli. You can serve half now and freeze the rest for later. You can use the leftovers in the mash potato-topped gardener’s pie recipe, below. Enjoy for £1.25 per serving. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Nutritional Information: Calories 213kcals; Carbohydrates 27.1g; Total Fat 5.7g; Saturated Fat 0.8g; Protein 9.2g; Fibre 8g; Salt 0.7g.
Source: Delicious Magazine
- 3 tbsp olive oil
- 2 red onions, chopped
- 2 red peppers, chopped
- 3 celery sticks, chopped
- 1 butternut squash, cut into chunks
- 4 garlic cloves, crushed
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp chipotle paste
- 680g passata
- 28g vegetable stock cube
- 400g tin pinto beans, rinsed & drained
- 400g tin brown lentils, rinsed & drained
- Large handful chopped fresh coriander, plus leaves to garnish
- 400g basmati rice, cooked according to package instructions
Heat the olive oil in a large heavy-based frying pan with a lid over low-medium heat. Add the onions, peppers, celery, squash and a large pinch of salt and cook, covered, for 20 minutes.
Remove the lid, stir in the garlic, dried spices and chipotle paste and cook for 2 minutes. Stir in the passata, 240ml water, and the stock cube. Bring to the boil, then turn the heat down to low and simmer uncovered for 20 minutes. Add the beans and lentils and cook for 5-10 minutes more to heat through.
Pour half into a freezer-proof container to cool before freezing, or use leftovers in the Gardener’s Pie recipe below. Stir the coriander into the remaining chilli, then serve with rice.
For freezing: Leave to cool completely then put into freezer-proof bags or containers. Can be frozen for up to 3 months. Defrost in the fridge overnight before reheating or use the leftovers in the Gardener’s Pie recipe below.
Time: 45 mins
£1.52 per serving
This hearty vegetarian pie uses up leftovers from the butternut chilli recipe. It’s comforting, packed full of veggies and couldn’t be easier to make. Enjoy for £1.52 per serving. Let us know if you have a go at this dish and tag us in a picture on Facebook and Instagram.
Nutritional Information: Calories 535kcals; Carbohydrates 57.6g; Total Fat 22.7g; Saturated Fat 11.1g; Fibre 11.3g; Salt 1.3g.
Source: Delicious Magazine
- 1/2 batch butternut squash chilli, defrosted if frozen
- 2-3 handfuls of kale, sliced and woody stalks removed
- 800g white potatoes, boiled
- 4 tbsp butter
- 60ml milk
- Salt & pepper
- 100g cheddar cheese
Boil the potatoes in a pot of cold salted water until fork tender. Drain the water and allow them to steam dry in the pot. Mash with a potato masher or potato ricer and stir in the butter, milk, salt and pepper.
Preheat the oven to 200C/ 180C fan/ gas 6. Put the chilli into a 1.5-litre ovenproof dish and stir in the kale. Top with mash, then scatter over the cheese.
Bake the pie for 30-35 minutes or until golden and bubbling hot. Serve immediately.