Waitrose and Partners
Black bean chilli

Black bean chilli

Black turtle beans are a tasty way of adding fibre to tacos and salads.

4 out of 5 stars(1) Rate this recipe
VegetarianHealthyLow fat
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 30 mins
  • Total time1 hr 45 mins
  • Plusovernight soaking

Ingredients

  • 250g black turtle beans, soaked overnight in cold water
  • 1 tbsp olive oil
  • 2 onions, chopped
  • 4 clove/s garlic , chopped
  • 2 tbsp Cooks’ Ingredients chilli & orange paste
  • 2 tsp hot smoked paprika
  • 1 tsp ground cinnamon
  • 400g can chopped tomatoes
  • 2 rosemary sprigs
  • 500ml Cooks’ Ingredients vegetable stock, hot
  • 400g butternut squash, diced
  • 2 tsp cider vinegar
  • 50g Greek light salad cheese, finely crumbled
  • 1 handful coriander
  • crusty bread or rice, to serve

Method

  1. Drain the beans and place in a large saucepan. Cover with water, bring to the boil and simmer for 30 minutes. Drain the beans and set aside, rinse the pan and return to the heat.

  2. Heat the oil in the pan and cook the onion and garlic for 5-10 minutes, stirring until the onion is softened and golden. Add the paste, paprika and cinnamon and cook for 2 minutes more. Stir in the tomatoes, rosemary and stock and bring to the boil.

  3. Return the beans to the pan. Partially cover with a lid and simmer for a further 45 minutes or so. Add the squash for the last 20 minutes of cooking time, until the beans are very tender and the chilli has thickened. Stir in the vinegar.

  4. Divide between bowls, and sprinkle with cheese and coriander. Serve with crusty bread or rice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,430kJ/ 340kcals

Fat

7.1g

Saturated Fat

2g

Carbohydrates

45g

Sugars

17g

Fibre

11g

Protein

17g

Salt

0.6g

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