Butternut squash chilli with rice
- November 2017
- Makes 8 portions (enough for two meals for 4)
- Hands-on time 20 min, simmering time 45-50 min
Make this comforting vegetarian chilli, serve half now and freeze the rest for later. You can use the leftovers in our mash potato-topped gardener’s pie.
Looking for something else? How about this vegetarian chilli made with beans.
- Vegetarian recipes
- 5.7g (0.8g saturated)
- 27.1g (12.1g sugars)
If you like a hit of heat, add a chopped red or green chilli or a teaspoon of chilli powder at step 2 when you add the dried spices.
How to freeze the chilli: Leave it to cool completely, then pack into freezerproof containers or bags. Date, label and freeze for up to 3 months. Defrost in the fridge overnight before reheating or using to make our gardener’s pie.
Make the chilli up to 48 hours in advance, then cool and chill, covered. See box, opposite, for how to freeze.
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