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!
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
Boiled rice, tortilla chips, vegan sour cream, vegan grated cheese, chopped avocado, chopped coriander.
Place all ingredients into a slow cooker and cook on high for 4-6 hours. Serve with toppings of your choice.
I am making this tonight but have no black bean so will sub kidney beans. That's the beauty of these dishes, they are very tweakable.
Now this looks very do-able to me. Butternut squash is so cheap too so this is going in next week's menu plan. Same as Simon though - I will do 6-8 hours on low instead.
this looks tasty - if very purple! That slow cooker time doesn't work with my hours, so what I usually do is cook dishes on low for longer. Seems to work and I will be trying this.