Can'T Stop Chili With Butternut Squash
Kalmowitz
Chili can be enjoyed on its own or with your favorite grains on the side. And don't worry if you can't finish it all, chili tastes even better after spending the night in the fridge!
People: 1
50 min

Ingredients

60 grams
Butternut Squash
80 grams
Chickpeas
0.5
Chili Pepper
2 tsp
Cumin
2 Clove
Garlic
0.25
Jalapeño
0.5 tbsp
Lemon
1 tbsp
Olive Oil
0.5
Onion
0.5 tbsp
Paprika
1 tbsp
Parsley
2 tbsp
Pumpkin Seeds
130 ml
Stock
60 grams
Sweet Potato
45 ml
Tomato Sauce

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Prep

  1. Peel and cut your butternut squash and sweet potato. All ingredients should have a similar size and shape.
  2. Finely chop your chili pepper, garlic, jalapeño, onion and parsley.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot and add chili pepper, garlic, jalapeño and onion, cumin and paprika and fry at lower temperature for several minutes.
  2. Heat olive oil in a pot, add Butternut Squash and fry for 5 minutes.Finally, add Chickpeas and Sweet Potato and fry for 15 more minutes.
  3. Add canned tomatoes and mix.
  4. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  5. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Add lemon and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Parsley and Pumpkin Seeds on top.