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Butternut Squash and Black Bean Chilli

Prep Time:

15 Minutes

Cook Time:

35 Minutes

Serves:

Serves 4

Level:

Beginner

About the Recipe

Chilli is not to everybody's liking but when making this at home you can decide how hot you want it to be. For a mild palate, omit the fresh chilli and use a sprinkling of mild chilli powder instead.

Ingredients

  • 1 tbsp coconut oil

  • 1 onion, diced

  • 2 garlic cloves, crushed

  • 1 carrot, chopped

  • 1 green or mild chilli, finely sliced (optional)

  • 1 butternut squash, cubed

  • 1 tsp chilli powder

  • 400g tin of tomatoes

  • 2 tsp apple cider vinegar

  • 400g tin of black beans, drained and rinsed

  • 2–3 cups vegetable stock, preferably homemade

  • Juice of 1 lime

  • 1 handful coriander, chopped

  • Sea salt and freshly ground black pepper

Preparation

Step 1


Heat the oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 2–3 minutes.


Step 2


Stir in the garlic, carrots, chilli (if using) and butternut squash. Cook for about 15 minutes until the vegetables just start to become tender and the onion is lightly browned.


Step 3


Add the chilli powder and tomatoes and cook for 1 minute.


Step 4


Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable stock. Cover and simmer for 20–30 minutes until the butternut squash and carrots are tender, adding more stock as needed.


Step 5


Add a big squeeze of lime and season to taste with more salt, pepper, and spices to your liking.


Step 6


Serve with coriander and lime slices.


Chilli provides a variety of vegetable ingredients with different nutritional benefits. Onions and garlic support the immune system. Capsaicin (from chilli) may help boost metabolism and aid weight loss, and has anti-inflammatory properties. Black beans are high in complex carbohydrates and cholesterol-lowering fibre.

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