Allergen-friendly Roasted Butternut Squash and Black Bean Chilli

Name: Allergen-friendly Roasted Butternut Squash and Black Bean Chilli
Prep time: 15 min
Cook time: 45 min
Total time: 45 min
Yield: 6 portions
Ingredients: 1 butternut squash; 1 Tbsp olive oil; 1 tsp fine sea salt; 1 tsp ground black pepper; 10 g fresh coriander leaves; 200 g onions; 2 garlic cloves; 1 fresh red chilli; 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; 2 Tbsp cider vinegar; 460 g tinned black beans; 40 g lime juice

4.7 286 évaluations

Préparation 15min

Total 45min

6 portions

Ingrédients

butternut squash (approx. 1100-1200 g), peeled, diced (2.5 cm)
1
olive oil plus 50 g
1 Tbsp
fine sea salt
1 tsp
ground black pepper plus 1 pinch
1 tsp
fresh coriander leaves
10 g
onions quartered
200 g
garlic cloves
2
fresh red chilli deseeded, if desired
1
chilli powder
1 tsp
ground cumin
1 tsp
chipotle paste
1 tsp
smoked paprika
1 tsp
tinned chopped tomatoes
400 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l), crumbled
cider vinegar
2 Tbsp
tinned black beans rinsed and drained (approx. 2 x 400 g tins)
460 g
lime juice
40 g