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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!
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel and dice the squash.
  2. Peel and slice the onion and garlic.
  3. Heat 2 Tbsp of olive oil in a large pan or casserole dish.
  4. Gently sauté the onion and garlic for 5 minutes. Add the squash cubes and sauté for 5 minutes.
  5. Add the spices and tomato purée and stir to coat.
  6. Add the tomatoes and enough water (rinsing the can) to cover the squash. Season with salt and pepper and bring to the boil.
  7. Simmer, under cover for 20-25 minutes until tender. Add the beans and cook for another 5 minutes.
  8. Stir through the coriander leaves and serve.