Ingredients
The following ingredients have 6 Servings
- Vegetable Oil
- 1 Butternut Squash peeled and chopped (about 1.5 kilos)
- 1 Onion (chopped)
- 3 cloves Garlic (chopped)
- 1 400g tin Tomatoes
- 1 Green Chilli (chopped)
- 1 tbsp Tomato Puree
- 200 ml Vegetable Stock
- 1 tbsp Dried Oregano
- 1 tsp Cayenne Pepper
- 1 tbsp Smoked Paprika
- 1 tbsp Cumin
- 1 tsp Dried Coriander
- 1 400g tin Kidney Beans (drained and rinsed)
- Tortilla Chips
- Cheddar Cheese (grated)
- Sour Cream
- Salsa (storebought or homemade)
- Avocado
Instruction
- Preheat the oven to 200°C. Put the butternut squash into a pan with a drizzle of oil and let it cook for 10 minutes until softened. Add the onion, garlic and chilli and cook for another 5 minutes. Pour in the chopped tomatoes, vegetable stock and add in the spices. Cook for 15-20 minutes until the butternut squash is fully cooked. Add the kidney beans and cook for 5 minutes until the beans are warmed through.
- Place the tortilla chips in a skillet or oven tray and top with chilli and grated cheese. Place in the oven and cook until the cheese is completely melted. Remove and top with whatever toppings you fancy! Save any leftover chilli and serve with rice for another meal.