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Vegan

Chilli Bean and Butternut Ragout

Name: Chilli Bean and Butternut Ragout
Prep time: 20 min
Cook time: 30 min
Yield: Makes 4-6
Cuisine: Italian
Ingredients: 1 tsp caster sugar; 2 Tbsp olive oil; 1 onion, sliced; 600 g butternut pumpkin, peeled and cut into 2 cm chunks; 2 cloves garlic, thinly sliced; 1 tsp Gregg's Cumin Seeds; 1 tsp Gregg's Ground Turmeric; ½ tsp Gregg's Ground Cinnamon; 400 g can Wattie's Tomato Puree; 1 tsp caster sugar; 2 x 420 g cans Wattie's Mild Chilli Beans; ¼ cup sour cream

Makes 4-6

Prep Time 20 minutes

Cook Time 30 minutes

Easy

Ingredients

1 tsp caster sugar

2 Tbsp olive oil

1 onion, sliced

600 g butternut pumpkin, peeled and cut into 2 cm chunks

2 cloves garlic, thinly sliced

1 tsp Gregg's Cumin Seeds

1 tsp Gregg's Ground Turmeric

½ tsp Gregg's Ground Cinnamon

400 g can Wattie's Tomato Puree

1 tsp caster sugar

2 x 420 g cans Wattie's Mild Chilli Beans

¼ cup sour cream

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

Shop Ingredients online

INGREDIENTS

Made with

Chilli Beans Mild

To create NZ's top-selling chilli beans we add nourishing red kidney beans to a thick and rich blend of tomatoes, capsicum, onion and chilli powder. The delicious mild flavour is suitable for the whole family.

Method

Step 1

Heat the olive oil in a large pan with a lid over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Add the butternut and garlic and cook for 4 to 5 minutes until the butternut is starting to soften at the edges.

Step 2

Add the Gregg's Cumin Seeds, Gregg's Ground Turmeric and Gregg's Ground Cinnamon and cook, stirring for a further 1 minute. Stir in Wattie's Tomato Puree, 1 cup water and the caster sugar. Season to taste with salt and pepper.

Step 3

Bring to the boil, cover then simmer for 20 minutes until butternut is tender. Stir in the Wattie's Mild Chilli Beans. Bring to the boil then simmer for a further 1 -2 minutes until beans have warmed through.

Step 4

Serve with a dollop of sour cream and a sprinkle of coriander or parsley.

Tips

Swap It Out

For a delicious vegan and dairy free option, replace sour cream with a horseradish coconut dressing - add 1 to 2 tsp horseradish sauce and a squeeze of lemon juice to ½ cup coconut yoghurt.

What do I need?

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1 tsp caster sugar

2 Tbsp olive oil

1 onion, sliced

600 g butternut pumpkin, peeled and cut into 2 cm chunks

2 cloves garlic, thinly sliced

1 tsp Gregg's Cumin Seeds

1 tsp Gregg's Ground Turmeric

½ tsp Gregg's Ground Cinnamon

400 g can Wattie's Tomato Puree

1 tsp caster sugar