Thursday, 22 August 2013

Butternut Squash Veggie Chilli

After having a gorgeous chilli made by Papa Hunt at Hannah's at the weekend, I've had a constant craving for the stuff! I had a pretty big lunch as my Grandma and I ventured out for a quick pub meal so wanted something fairly light but filling. I'm having a meat free week so decided to make a vegetarian chilli. I'd roasted half a butternut squash the other night to accompany my homemade fish fingers, so I thought I'd throw it in here as well. You can't beat a good chilli! And this is also a great example of something you can enjoy on the 5:2 fasting diet - it is very low in calories! 

All you need for two servings is:

50g butternut squash, precooked (takes about 45-50 minutes to roast)
1/2 onion, diced
1/4 courgette
2 salad tomatoes, chopped
1/2 tin chopped tomatoes
1/4 red or yellow pepper (any colour is fine)
1 tsp ground cumin
1 tsp paprika
1 tsp mild chilli powder
2 tbsp tomato puree
1 stock cube with 60ml water
1 garlic clove, crushed
A pinch of chilli flakes

I served mine with a grilled Weight Watchers tortilla wrap

Chop up all of the veggies - fry the onion first on a low heat in a little oil for around 4 or 5 minutes, then add your butternut squash and pepper. Cook for a further 4 minutes or so before adding the courgette. 

Crush the garlic in and add the spices.

Add the tinned tomatoes and leave to simmer for 5 minutes.

Crush up your stock cube and sprinkle in, followed by the water.

Leave it to simmer for a little while then add your puree.

Cover over and allow to thicken for around 15-20 minutes - this will also soften the veggies and leave them to taste great!

The tortilla wrap will only take a few minutes to grill so do that last minute.

Dish up, cut your tortilla into tortilla shaped triangles and enjoy!

N xo

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