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 beans1 cup(s), (200g)
olive oil2 tsp
red onion1 medium, finely chopped
Celery2 individual, chopped
garlic2 clove(s), crushed
Dried chilli flakes½ tsp
ground cumin1 tsp
fresh coriander2 tbs, root, plus ⅓ cup fresh coriander leaves
canned diced tomatoes400 g
Pumpkin, butternut, raw300 g, cut into 1.5cm pieces
Kale100 g, curly variety, chopped
wholemeal lebanese bread192 g, (4x48g), warmed
99% fat-free plain Greek yoghurt⅓ 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.