Black Bean and Squash Chilli

SERVES 2

READY IN 55 MINUTES

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A delicious autumn black bean and squash chilli served with wild rice, sweet corn, avocado, rocket and yogurt! So simple and so delicious, Shay loved it too. If your feeling experimental chuck some fresh chilli in there for a bit of a kick. Enjoy.

The Recipe

Ingredients

1 onion, diced
1 tbsp of olive oil
1 tsp of cumin powder
1/2 tsp of smoked paprika
1 tsp of cayenne
2 crushed garlic cloves
1 celery stick, sliced
1 carrot, sliced
1/2 squash, cubed
1/2 tsp of grated ginger
1 can of chopped tomatoes
1 can of black beans, drained
2 beef tomatoes, chopped

Directions

Heat the oil and onion in a large pot, fry for 5 mins then add the spices, stir for a minute then add the squash, carrots and celery.

Cook for 5 mins then add in the can of tomatoes, beans and tomatoes.

Pour over 40ml of water, bring to a simmer and simmer for 45 mins. Season with salt and pepper and serve with some cooked sweetcorn, yogurt, rice and rocket.