Black bean, pumpkin and kale chilli
4
Points®
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 stick(s), 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
Butternut pumpkin
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, unsweetened
⅓ 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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.