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This healthy butternut squash chilli makes the perfect topping for these vegetarian nachos. Add all your favourite toppings for a delicious twist on a classic!
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Butternut Squash Chilli Vegetarian Nachos

This healthy butternut squash chilli makes the perfect topping for these vegetarian nachos. Add your favourite toppings for a delicious twist on a classic!
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 servings
Calories 187kcal

Ingredients

Vegetarian Butternut Squash Chilli

  • Vegetable Oil
  • 1 Butternut Squash peeled and chopped about 1.5 kilos
  • 1 Onion chopped
  • 3 cloves Garlic chopped
  • 1 400g tin Tomatoes
  • 1 Green Chilli chopped
  • 1 tablespoon Tomato Puree
  • 200 ml Vegetable Stock
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Cumin
  • 1 teaspoon Dried Coriander
  • 1 400g tin Kidney Beans drained and rinsed

Nachos

  • Tortilla Chips
  • Cheddar Cheese grated
  • Sour Cream
  • Salsa storebought or homemade
  • Avocado

Instructions

  • Preheat the oven to 200°C. Put the butternut squash into a pan with a drizzle of oil and let it cook for 10 minutes until softened. Add the onion, garlic and chilli and cook for another 5 minutes. Pour in the chopped tomatoes, vegetable stock and add in the spices. Cook for 15-20 minutes until the butternut squash is fully cooked. Add the kidney beans and cook for 5 minutes until the beans are warmed through.
  • Place the tortilla chips in a skillet or oven tray and top with chilli and grated cheese. Place in the oven and cook until the cheese is completely melted. Remove and top with whatever toppings you fancy! Save any leftover chilli and serve with rice for another meal. 

Notes

The nutrition facts are for a portion of the chilli. You will need to add whatever toppings and sides you serve it with!

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Nutrition

Calories: 187kcal | Carbohydrates: 39g | Protein: 8g | Fat: 1g | Sodium: 257mg | Potassium: 1009mg | Fiber: 10g | Sugar: 7g | Vitamin A: 14240IU | Vitamin C: 37mg | Calcium: 134mg | Iron: 5mg