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Photo of Black bean, pumpkin and kale chilli by WW

Black bean, pumpkin and kale chilli

Total Time
13 hr
20 min
4 hr 40 min
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.


Dried black beans

1 cup(s), (200g)

Olive oil

2 tsp

Red onion

1 medium, finely chopped


2 stick(s), chopped


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

Butternut pumpkin

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

cup(s), (95g)


  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.


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