Butternut squash and quinoa chilli

On a cold wintery evening there's not much I like more than an easy, hearty one pot dish. I love adding a bit of spice and colour to brighten up the evening. I'm a big fan of 'throw it all in' type dishes, they are great for busy parents and you can pack them with colourful vegetables and spices and fibre from grains, making them super nutritious with very little effort.

This butternut squash and quinoa chilli combines a variety of flavours and textures, making it a

perfect comfort meal for the family. You can adapt it to your taste, adding more spices or less.

Perfect for batch cooking, this recipe serves six - eight, making it great for freezing or providing two dinners.

Ingredients:

1-2 tbsp olive oil

1 x white onion finely chopped

4 x garlic cloves finely chopped

1 x butternut squash (800-1000g) chopped into 2cm cubes

2 tbsp tomato paste

1 tbsp cumin

1 tbsp smoked paprika

1 tbsp paprika

1 tsp mild chilli powder (optional - this can be remove for younger children or increased

depending on taste/preference)

150g mushrooms sliced

2 x tins chopped tomatoes

1 x tin black beans drained and rinsed

1x tin kidney beans drained and rinsed

75g quinoa rinsed

1 tbsp honey

750ml low salt chicken or vegetable stock

Salt and pepper to taste

Handful kale shredded

Small handful of parsley finely chopped

Method:

1. Heat a large pan over a medium heat, add olive oil. Followed by onion and

mushrooms saute for 5-6 minutes, then add the garlic for 1-2 minutes.

2. Add the spices and tomato paste, sautéing them briefly. Followed by the butternut

squash, stock, tinned tomatoes and quinoa.

3. Bring to a gentle simmer and cook for 12-15 minutes with the lid on until the quinoa is

cooked.

4. Add the kidney beans and black beans and honey, simmering further 15-20 minutes,

until the butternut squash is cooked through. Finally, stir in the kale and parsley,

giving the kale a few minutes to soften and serve.

Optional: You can top with avocado and spring onion or some cheese.

This is mildly spiced to suit children and adults, more chilli can be added to taste.

Keep in the fridge for 2-3 days.

Enjoy!