Black bean, pumpkin and kale chilli

4
Total Time
13 hr
Prep
20 min
Cook
4 hr 40 min
Serves
4
Difficulty
Easy
Whip up a healthier style chilli this winter with this black bean base. With pumpkin, chilli and kale, this dish will give you beneficial nutrients and the warmth you need on those cooler days.

Ingredients

dried black beans

1 cup(s), (200g)

olive oil

2 tsp

red onion

1 medium, finely chopped

celery

2 individual, chopped

garlic

2 clove(s), crushed

dried chilli flakes

½ tsp

ground cumin

1 tsp

fresh coriander

2 tbs, root, plus ⅓ cup fresh coriander leaves

canned diced tomatoes

400 g

pumpkin, butternut, raw

300 g, cut into 1.5cm pieces

kale

100 g, curly variety, chopped

wholemeal lebanese bread

192 g, (4x48g), warmed

99% fat-free plain Greek yoghurt

cup(s), (95g)

Instructions

  1. Place beans in a large bowl and cover with cold water. Cover and set aside overnight to soak. Drain.
  2. 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.
  3. 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.
  4. Sprinkle with coriander leaves and serve with tortillas and yoghurt.

Notes

SERVING SUGGESTION: Rocket leaves. TIP: You can use dried red kidney beans instead of black beans.

Start eating better than ever!