Black bean chilli

A twist on the traditional style chilli made using black beans. This dish freezes well and can be served with rice or as a topping for a jacket potato or in a wrap, any leftover vegetables can be added too!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, heat the oil and fry the onion on a high heat for 5 minutes until softened.

Step 2

Add butternut squash, red pepper and leek, stir together and fry for a further 10 minutes on a medium heat.

Step 3

Add the chilli, cumin and oregano to the pot and stir well, then add the chopped tomatoes and chilli flakes. Turn the heat down to low and cook for a further 10 minutes.

Step 4

Add the black beans to the pot (and any other beans you'd like to use) and cook for a further 10-15 minutes.

Step 5

Serve with rice, and garnish with spring onion, creme fraiche and coriander or sliced fresh chilli for a hotter dish.