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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!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • ½ large butternut squash
  • 1 red bell pepper
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp tomato puree
  • 2 tsp spicy chipotle paste
  • 1 tin chopped tomatoes
  • 1 cinnamon stick
  • 1 can of black beans drained
  • 100 g baby spinach
  • 2 tbsp chopped fresh coriander
  • Lime juice to serve

Method
 

  1. Peel and dice the squash. Peel and slice the onion and garlic. Roughly chop the red pepper.
  2. Heat 2 tbsp of olive oil in a large pan or casserole dish. Gently sauté the onion and garlic for 5 minutes.
  3. Add the squash & red pepper and sauté for 5 minutes. Add the spices, chipotle & tomato puree and stir to coat.
  4. 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.
  5. 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.
  6. Stir through and serve.