Black beans and butternut squash chilli
For those who follow a vegan, vegetarian or healthy diet achilli sin carneis a regular meal on the dining table. This black beans and butternut squash chilli is a yummy and filling version, perfect all year round (although during the winter season it’s especially comforting and warming), Serve it with rice or in tacos – but don’t’ forget some simple, cooling salsa or salad on the side!
Ingredients
Method
- Peel and dice the squash.
- Peel and slice the onion and garlic.
- 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 cubes and sauté for 5 minutes.
- Add the spices and tomato purée and stir to coat.
- Add the tomatoes and enough water (rinsing the can) to cover the squash. Season with salt and pepper and bring to the boil.
- Simmer, under cover for 20-25 minutes until tender. Add the beans and cook for another 5 minutes.
- Stir through the coriander leaves and serve.