Chili Sin Carne
A hearty, smoky one-pan chili packed with kidney beans, chickpeas, butternut squash and corn. Completely plant-based and genuinely satisfying.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 300 g butternut squash, peeled and diced into 1cm cubes
- 400 g canned kidney beans, drained and rinsed
- 400 g canned chickpeas, drained and rinsed
- 150 g frozen or canned corn, drained
- 400 g canned chopped tomatoes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chilli powder (adjust to taste)
- ½ tsp ground coriander
- ½ tsp turmeric
- 4 radishes, thinly sliced, to serve
Method
- 1
Heat the olive oil in a large wide pan over medium heat. Add the onion and cook for 5 minutes until softened and translucent.
- 2
Add the garlic and cook for 1 minute until fragrant. Add the smoked paprika, cumin, chilli powder, coriander and turmeric, and stir for 30 seconds to toast the spices.
- 3
Add the diced bell peppers and butternut squash. Stir to coat in the spices and cook for 3–4 minutes.
- 4
Pour in the canned tomatoes, then fill the empty can halfway with water and add that too. Season generously with salt and pepper.
- 5
Add the kidney beans, chickpeas and corn. Stir everything together, bring to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, until the squash is tender and the sauce has thickened.
- 6
Taste and adjust seasoning. Serve topped with sliced radishes for a fresh, peppery crunch.
Nutrition per serving
318kcal
Calories
14g
Protein
50g
Carbs
7g
Fat