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VEGAN BUTTERNUT SQUASH AND BLACKBEAN CHILLI

VEGAN BUTTERNUT SQUASH AND BLACKBEAN CHILLI

This simple butternut squash and black bean chilli will fill your kitchen with wonderful aromas while it simmers in the slow cooker all day.  Hearty enough to satisfy vegans and carnivores, it’s packed with warming spices and energizing nutrients. Ideal if you’re cooking for one, it’s also easy to make a big batch to share or freeze.

Butternut squash contains high levels of carotenoids, and plenty of beta carotene which boosts your immune system. It’s in season now so is low in price and fresh. Black beans are a great source of plant-based protein and full of folic acid, potassium and iron. Paired together, they’re a match made in vegan-heaven!

INDREDIENTS

1x 400g tin tomatoes

1 x 400g tin black beans

600g butternut squash, peeled and cubed

1 tbsp olive oil

1 onion, diced

2 large garlic cloves, minced

1 green or red pepper, chopped

1 tsp oregano

1 tsp cumin

1 tsp smoked paprika

1 tsp chilli powder

100ml water or vegetable stock

SIDES AND TOPPINGS

Boiled rice, tortilla chips, vegan sour cream, vegan grated cheese, chopped avocado, chopped coriander.

METHOD

Place all ingredients into a slow cooker and cook on high for 4-6 hours. Serve with toppings of your choice.

the author

Kath Webb

Kath is a contributing writer for Hussle. Football, running, weight training, yoga and walking are her forte, along with cooking tasty, nutritious food - with a regular batch of cake chucked in.

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