Chorizo and butternut chilli

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This warming one pot dish from Waitrose is a healthy chilli that is packed full of colour and flavour.

The sweetness of the butternut squash compliments the spicy tomato sauce perfectly.

Serves 4


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


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.

Add the tomatoes, sugar, pepper and 150 ml cold water. Cover and simmer gently for 10 minutes.

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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