Black bean, pumpkin and kale chilli

Total Time
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
  • 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
    ⅓ 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.

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