Black Bean Chili
Serves 4–6
| prepIf using dried beans: soak overnight, then drain, cover with fresh water, bring to boil, simmer covered ~2 hours until tender, drain and set aside. | ||
| prepIf using fresh tomatoes: bring large pot of water to boil, drop in tomatoes, boil 2 min, transfer to ice water, drain, peel, halve, remove core, dice. Simmer diced tomatoes in saucepan 10 min until soft, remove from heat and set aside. | ||
| 320 g chopped onions | Cook onions until translucent, 4–5 min | Season with salt, serve with cilantro, green onions, avocado & lime |
| 3 garlic cloves, minced | Add garlic & squash, sauté 8–10 min | |
| 600 g diced butternut squash | ||
| 1 tbsp chilli powder | Stir in spices, cook 1–2 min | |
| 1 tsp dried oregano | ||
| 1.5 tsp ground cumin | ||
| 1 tsp ground coriander | ||
| 1/4 tsp smoked paprika | ||
| 1/2 tsp cayenne pepper (optional) | ||
| 720 g cooked black beans | Add beans, tomatoes, paste & water, simmer 30–35 min | |
| 360 ml jarred diced tomatoes or fresh tomatoes (prepared) | ||
| 2 tbsp tomato paste | ||
| 360 ml water, plus more as needed | ||
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