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Green Day Pumpkin or Butternut Squash Chilli


Slow but sure....
S: 22st0lb C: 19st7lb G: 10st0lb BMI: 55.1 Loss: 2st7lb(11.36%)
Pumpkin or Butternut Squash Chilli

Free on GREEN

Preparation time - 15 minutes
Cooking time - 30 minutes
Serves - 6


  • 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.

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