Black Bean & Butternut Chilli

In a break from chocolate and baking here is a winter warming chilli.    Using black beans, and butternut squash the chilli is spiced with cumin and sweet paprika, giving lots of warming comforting flavour, without a Scoville tolerance test to your tastebuds.   Delicious and ready in about 30 minutes.

I made this for my birthday party last week, breaking with tradition I served it with potato wedges rather than rice or baked spuds.   I think that the vast array or toppings make this special.  Despite the fact the photo does look rather topping heavy, I can honestly say there really is more chilli than toppings in the photo.    This froze well, but if you are making a batch specifically for the freezer, up the paprika and decrease the cumin, as the freezing process enhanced the cumin and muted the paprika.  My paprika comes from Hungary, sent from a friend who lives in Budapest.  Leftovers were delicious in a savoury pancake .

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Print Recipe

BookmarkSaved!

5 from 2 votes

Black Bean and Butternut Warming Chilli

This winter warming chilli is perfect for cold nights

Servings: 4

Author: Helen Best-Shaw

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Cook ModePrevent your screen from going dark

Ingredients

• 2 tbs olive oil
• 2 large onions (medium chopped)
• 6 cloves garlic
• 3 tbs sweet paprika
• 2 tbs cumin
• 2 cans tomatoes
• 1/2 butternut squash (cut into 1inch cubes)
• 2 tbs balsamic vinegar
• 2 tbs sugar
• 2 cans black beans (drained and rinsed)
• Salt & pepper to taste

Instructions

• Add the oil to a large casserole dish, fry the onion and garlic over a medium heat for about 5 mins until starting to brown.  Add the spices, stir well and cook for another minute.   Add the rest of the ingredients up to the black beans, cover and gently simmer for 15 - 20 mins until the squash is cooked.   Add the blackbeans and cook for a further 5 mins.   Season to taste.
• Serve with rice, baked spuds or wedges and a selection of toppings.    Topping ideas could include guacamole or chopped avocado, salsa, shredded spring onions, grated cheese, sour cream, chopped coriander, sliced radishes, pickled chilli, sliced olives, feta etc etc.

Notes

I think that this would also be great with chickpeas.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Black Bean and Butternut Warming Chilli

Amount Per Serving (4 servings)

Calories 419 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 289mg13%

Potassium 1656mg47%

Carbohydrates 73g24%

Fiber 19g79%

Sugar 21g23%

Protein 17g34%

Vitamin A 13030IU261%

Vitamin C 44.3mg54%

Calcium 209mg21%

Iron 9.3mg52%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main meal

Cuisine: American

Keyword: Black Bean and Butternut Chilli, chilli

Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

Share by Text

If you like this recipe, then try my healthy, tasty and filling 5 bean chilli recipe.