Black beans and squash chipotle chilli
One of my favourite vegan dishes is chilli sin carne so it’s a regular midweek meal for me. I always make a big pot and freeze the leftover for another day. Also, I like to experiment with different vegetables. This black beans and squash chipotle chilli is a very tasty, healthy yet filling version. It’s a bit spicy ( I used hot chipotle paste – make it with normal one if you don’t like the heat). Serve it with steamed rice, flatbread or tortilla and cooling salsa/ salad on the side!
Ingredients
Method
- Peel and dice the squash. Peel and slice the onion and garlic. Roughly chop the red pepper.
- Heat 2 tbsp of olive oil in a large pan or casserole dish. Gently sauté the onion and garlic for 5 minutes.
- Add the squash & red pepper and sauté for 5 minutes. Add the spices, chipotle & tomato puree and stir to coat.
- Add the chopped tomatoes and enough water (rinsing the can) to cover the squash. Add the cinnamon stick, season with salt and pepper, then bring to the boil.
- Simmer under cover for 25 minutes, or until tender. Add the beans and cook for another 5-8 minutes over medium heat to reduce the sauce a bit more. Add the spinach & coriander, put the lid on and turn off the heat. Rest for 3-5 minutes to allow the spinach to wilt.
- Stir through and serve.