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    Chorizo, Bean, Pepper and Butternut Squash Chilli

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    Chorizo, Bean, Pepper and Butternut Squash Chilli

    This is a hearty one-pot dish, where the gutsy flavour of chorizo really complements the beans and squash. Serve in bowls with a chunk of crusty bread for a warming dish that's guaranteed to keep out the cold.

    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 225g Spanish chorizo (from the deli counter), peeled and diced
    • 1 large red chilli, chopped
    • 2 x 400g cans chopped tomatoes
    • 1 tbsp dark brown muscovado sugar
    • 1 red pepper, deseeded and chopped
    • 1 butternut squash or pumpkin, about 500g peeled weight, deseeded and cut into 3-4cm dice
    • 410g can cannellini beans, drained and rinsed
    • 20g pack fresh flat-leaf parsley, roughly chopped


    1. Heat the oil in a large saucepan and cook the onion and garlic for 5 minutes, or until softened. Add the chorizo and red chilli, and cook for a further minute until the chorizo releases its red juices.
    2. Add the tomatoes, sugar, pepper and 150ml cold water. Cover and simmer gently for 10 minutes.
    3. Stir in the squash, cover and simmer for a further 45 minutes, stirring occasionally, until the squash is tender. Finally, add the cannellini beans, simmer for 5 minutes and stir in the parsley. Serve immediately.

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    Drinks recommendation

    The spicy flavours of the chorizo would be complemented by a soft red.


    Average user rating

    5 stars