Donnie46
Slow but sure....
Pumpkin or Butternut Squash Chilli
Free on GREEN
Preparation time - 15 minutes
Cooking time - 30 minutes
Serves - 6
Ingredients:
Cube the pumpkin or butternut squash. Core, de-seed and slice the peppers, chop the onion, crush the garlic, and slice and de-seed the chilli.
Heat the fry light in a large pan, add the onion, garlic and chilli, then soften over a medium heat. Add the pumpkin and peppers and cook, stirring, for 5 minutes
Add the red kidney beans and tomatoes. Quarter-fill the tomato can with water and add this to the pan. Stir and cover.
Cook for about 25–30 minutes until the pumpkin/BNS is cooked.
Serve sprinkled with chopped coriander.
** You could put some Quorn mince in it if you prefer a 'meaty' chilli.
** If you like your chilli hot then leave the seeds in the chilli pepper.
** Served with plain boiled rice.
Enjoy!!!
Free on GREEN
Preparation time - 15 minutes
Cooking time - 30 minutes
Serves - 6
Ingredients:
500g (1lb 2oz) pumpkin or butternut squash, skin and seeds removed
1 pack mixed peppers
1 onion
1 clove garlic
1 large fresh red chilli
fry light spray
1 x 420g can red kidney beans
1 x 400g can chopped tomatoes
fresh coriander
Cube the pumpkin or butternut squash. Core, de-seed and slice the peppers, chop the onion, crush the garlic, and slice and de-seed the chilli.
Heat the fry light in a large pan, add the onion, garlic and chilli, then soften over a medium heat. Add the pumpkin and peppers and cook, stirring, for 5 minutes
Add the red kidney beans and tomatoes. Quarter-fill the tomato can with water and add this to the pan. Stir and cover.
Cook for about 25–30 minutes until the pumpkin/BNS is cooked.
Serve sprinkled with chopped coriander.
** You could put some Quorn mince in it if you prefer a 'meaty' chilli.
** If you like your chilli hot then leave the seeds in the chilli pepper.
** Served with plain boiled rice.
Enjoy!!!
