Pic of Squash, black bean, corn & spinach chilli

Squash, black bean, corn & spinach chilli

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Vegetarian mains

Squash, black bean, corn & spinach chilli

Main Serves 2 40 min

An easy-peasy veg-packed chilli. This one-pot recipe is packed with plants – 11 in total! It’s a brilliant recipe for autumn, when squash is in season, and you want something warm and comforting. It’s also great in the summer when corn on the cob is around (you can use tinned out of season).

Cook's notes

This makes a generous portion for two as it is, or you could serve with rice then stretch this recipe to serve more portions, if you prefer. This chilli could be made in advance and reheated to serve and can be frozen too. Avocado also makes a nice topping if you have a ripe one to hand.

Ingredients

  • 2 garlic cloves, peeled & finely grated
  • 160g sweetcorn kernels (1 cob or 1 regular tin)
  • 300g butternut squash, chopped into bite-sized chunks (no need to peel)
  • 2 chillies, sliced into thin rings
  • 1 red onion, peeled & diced
  • ½ tin black beans, drained
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked sweet paprika
  • 1 tsp dried thyme
  • 2 tbsp chipotle paste
  • 2 tbsp BBQ sauce
  • 200ml passata
  • 150g cherry tomatoes
  • small handful coriander, chopped, stalks and all
  • 150g spinach
  • 1 lime
  • 2 tbsp toasted pumpkin seeds
Image of Squash, black bean, corn & spinach chilli

Method

Prep time: 15 min
Cooking time: 25 min
  • Step 1

    Heat 1 tbsp of oil in a pan. Fry the onion for 2 minutes, then add the sweetcorn and butternut squash and fry for a further 3 minutes.

  • Step 2

    Stir in the garlic, ground cumin, ground coriander, paprika, thyme, chipotle paste and BBQ sauce. Stir for 1 minute.

  • Step 3

    Add chilli to your taste (if unsure add some now and more at the end), the passata, cherry tomatoes, black beans and 200ml of water. Season with salt and pepper. Bring to a simmer and cook for approx. 15 minutes, until the butternut squash is tender. Stir now and then and keep an eye on the liquid, adding dash more water if it looks like drying out before the squash has cooked.

  • Step 4

    Stir in the spinach in until just wilted.

  • Step 5

    Check and tweak the chilli and seasoning, adding half of the coriander and some lime juice to taste.

  • Step 6

    Serve scattered with pumpkin seeds, remaining coriander and more chilli to your taste.

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