Photo: Sorin Gheorghita
Butternut squash chilli with quinoa
9 ingredients
Serves 4
openrecipes
A low-fat, low-gi veggie supper that is packed full of flavour, and is quick to make too
Estimated Nutrition (whole recipe, rough)
424
Calories
11g
Protein
18g
Fat
57g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Red Kidney Bean | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large onion , finely chopped
- 2 garlic cloves , crushed
- olive oil
- 1 tbsp mild chilli powder (Schwartz does a good one with added cumin, oregano and garlic)
- 1 butternut squash , about 1kg, peeled and cubed
- 100g quinoa , soaked in cold water for 10 minutes (available from health food shops and some supermarkets)
- 2 x 400g tins chopped tomatoes
- 400g tin red kidney beans
- a small bunch coriander , chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes