Two bean chilli
Print Recipe
Serves:     people
Notes from Anna

This beautifully balanced, energy-boosting one pot is packed with protein, minerals, antioxidants and fibre.  It's a great, warming dish to enjoy with friends,  quantities are easily doubled if you need to feed a large crowd.



Add to Shopping List
This recipe is in your Shopping List


  1. Peel and chop the onions. Peel and crush the garlic. Peel and finely dice the butternut squash.
  2. Wash and roughly chop the coriander leaves. Wash, deseed and finely slice the chillies. Wash, deseed and slice the red pepper.
  3. Wipe, peel and thickly slice the mushrooms.
  4. Drain both types of beans and rinse under running water.
  5. Steam the butternut squash for about 10 minutes and keep warm.
  6. Meanwhile, heat the oil in a large pan. Add the onions and soften for about 5-7 minutes. Add the garlic, chillies, cumin seeds, cayenne pepper and ground allspice and continue cooking for a minute longer.
  7. Add the mushrooms and red pepper and stir to coat with the onion and spice mixture.
  8. Add the tinned tomatoes. Rinse the tin with a little water and add to the pan together with the tomato puree.
  9. Add the beans and oregano. Reserve a little chopped coriander to sprinkle on the finished dish and add the rest to the pan.
  10. Pour in 250ml of water, bring to the boil and then simmer for 25 minutes.
  11. Add the steamed squash, sprinkle with a little salt and stir to combine. Cook the chilli for another 2-3 minutes.
  12. Serve with our guacamole , shredded lettuce, grated cheddar and some crème fraîche.

Leave A Comment