Vegetarian Black Bean Chilli

Yields1 Serving
 2 tbsps olive oil
 3 cloves of garlic
 2 cups of finely chopped onion
 2 tbsps chilli powder
 1 tsp ground coriander
 2 cups of butternut squash
 2 tbsps ground cumin
 28 ozs of rinsed and drained black beans
 14 ozs drained cannellini beans
 14 ozs diced tomatoes (reserve the juices)
 2 cups vegetable broth
1

1. Take a heavy bottomed pot and heat oil in it over a medium-high heat. Add the garlic and onions and saute until they are golden brown, for about 10 minutes.

3

2. Add the squash to the pan and cook for 3-5 minutes, stirring in the mixture of chilli powder, coriander, cumin and onion until the squash is well coated.

5

3. Add the vegetable stock, beans and tomatoes with the juice and bring to the boil.

7

4. Reduce the heat and allow to simmer until the squash becomes tender (it shouldn’t fall apart though), for about 20 minutes.

9

5. Add salt and pepper to season and taste, then serve.

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Ingredients

 2 tbsps olive oil
 3 cloves of garlic
 2 cups of finely chopped onion
 2 tbsps chilli powder
 1 tsp ground coriander
 2 cups of butternut squash
 2 tbsps ground cumin
 28 ozs of rinsed and drained black beans
 14 ozs drained cannellini beans
 14 ozs diced tomatoes (reserve the juices)
 2 cups vegetable broth

Directions

1

1. Take a heavy bottomed pot and heat oil in it over a medium-high heat. Add the garlic and onions and saute until they are golden brown, for about 10 minutes.

3

2. Add the squash to the pan and cook for 3-5 minutes, stirring in the mixture of chilli powder, coriander, cumin and onion until the squash is well coated.

5

3. Add the vegetable stock, beans and tomatoes with the juice and bring to the boil.

7

4. Reduce the heat and allow to simmer until the squash becomes tender (it shouldn’t fall apart though), for about 20 minutes.

9

5. Add salt and pepper to season and taste, then serve.

Vegetarian Black Bean Chilli

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