Name: Black beans and butternut squash chilli
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ½ large butternut squash; 1 red onion; 2 cloves of garlic; 1 green chilli; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1 Tbsp tomato purée; 1 tin plum tomatoes; 1 can of black beans, drained; 1 bunch of fresh coriander, chopped

Black beans and butternut squash chilli

25 Jun 2018

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

For those who follow a vegan, vegetarian or healthy diet a chilli sin carne is 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

½ large butternut squash
1 red onion
2 cloves of garlic
1 green chilli
1 tsp dried oregano
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp tomato purée
1 tin plum tomatoes
1 can of black beans, drained
1 bunch of fresh coriander, chopped

Instructions

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.