Squash and Black Bean Chilli

Name: Squash and Black Bean Chilli
Yield: Serves 4
Ingredients: 2 x 400 g cans black beans, rinsed and drained; salt and black pepper; 1 red pepper, deseeded and chopped; 3 large garlic cloves, crushed; 1 green pepper, deseeded and chopped; 4 celery sticks, finely chopped; 1–2 tsp crushed chipotle chillies (if you can’t source them, substitute another fresh or dried red chilli); small bunch of coriander, finely chopped; 1 x 400 g can chopped tomatoes; grated cheese and/or soured cream, to serve (optional); 1 tsp dried marjoram or handful of fresh oregano; juice of 1 lime (approx. 2 tbsp); 2 tbsp olive oil, plus extra for roasting; 2 tsp ground cumin; 1 medium butternut, large onion or smallish crown prince squash; 1 large onion, chopped; 2 bay leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli. The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla. If you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash (