Hearty and warming, this Black Bean Butternut Chilli is one of my favourite dishes to enjoy on cold, winter days. Slightly spicy and full of flavour, it pairs perfectly with a creamy Greek yogurt, and tangy feta cheese (feel free to skip it or replace with guacamole for a vegan version of the recipe). I usually eat it with sourdough bread or wholegrain rice on the side for true comfort food.
- 2 tbsp olive oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 2 celery stickS, chopped
- 1 tbsp chilli powder
- 1 tbsp sweet, smoked paprika
- 1 tsp ground cinnamon
- 400 ml vegetarian stock
- 300 g butternut squash, cut into 2 cm cubes
- 400 g tin of chopped tomatoes
- 400 g tin of black beans
- 200 g fresh spinach
- 2 tbsp maple syrup
- 1 tsp red wine vinegar
- Salt, black pepper to season
- 100 g feta cheese (optional)
- 10 g fresh coriander
- 200 g Greek yoghurt (optional))
- 4 slices toasted sourdough bread
1. Place a large pot over a medium heat. Add the olive oil, the red onion, garlic, carrot and celery. Cover, reduce the heat to low and cook for 7 minutes, until vegetables are soft.
2. Add the chilli powder, paprika and cinnamon. Fry for 1 minute, until fragrant, while stirring constantly. Add the vegetarian stock and butternut squash.
3. Increase heat to medium and bring to a simmer. Cover and simmer for 15-20 minutes, until the butternut is tender.
4. Stir in the tomatoes and black beans, cover, and simmer for 5 minutes. Add fresh spinach and cook for 2 more minutes.
5. Remove the chilli from the heat, season with maple syrup, red wine vinegar, and a generous amount of salt and black pepper. Mix well.
6. Divide between the serving bowls, top with crumbled feta cheese, fresh coriander and Greek yoghurt. Serve with the sourdough bread on the side.