Black bean, pumpkin and kale chilli
Dried black beans
1 cup(s), (200g)
1 medium, finely chopped
2 stick(s), chopped
2 clove(s), crushed
Dried chilli flakes
2 tbs, root, plus ⅓ cup fresh coriander leaves
Canned diced tomatoes
300 g, cut into 1.5cm pieces
100 g, curly variety, chopped
Wholemeal lebanese bread
192 g, (4x48g), warmed
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (95g)
- Place beans in a large bowl and cover with cold water. Cover and set aside overnight to soak. Drain.
- Heat oil in a large non-stick frying pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, chilli flakes, cumin, coriander root and cook, stirring, for 1 minute or until fragrant.
- Add beans, tomatoes and 1 1/2 cups (375ml) water and bring to the boil. Transfer to a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 5 hours (or high for 2 1/2 hours). Add pumpkin and cook, covered, on low for 1½ hours (or high for 45 minutes), adding a little more water if too thick. Stir in kale.
- Sprinkle with coriander leaves and serve with tortillas and yoghurt.