Tuesday, 6 December 2011

Black Bean Chilli with Roasted Squashes

The snow has been falling on and off: settling a little but not enough to build a snowman, enough to throw snowballs though.   

Once you've  had your fun, shrugged the snow flakes off your coat: come on in and you will be greeted with a bowl of chilli beans to warm those cold hands.
This 'Black Bean Chilli with Roasted Squashes' was really, really good, but intensely hot.  So hot if I was an animated cartoon character you would be able to see smoke coming out of my ears.    In fact the original recipe instructs 3 tablespoons of chilli powder, but even the dare devil in me dare not - 1 tablespoon was plenty.There are different brands and scales of chilli powder available and this one was fiery, so be cautious with the chilli powder if you choose to make this.  If this vegetarian chilli does not tickle your fancy, my blog does have many other variations such as Black Beans and Chocolate Chilli; a Vegetable Chilli Pot; Pumpkin, Black Bean and Leek Chilli - one of my favourites; Smoky Black Bean Chilli, and finally a colourful version Rasta Chilli Bean.

Anyway, this 'Black Bean Chilli with Roasted Squashes' is my contribution to My Legume Love Affair #42, a popular bean-centric event created by Susan of The Well Seasoned Cook. This month it is hosted by the lovely Kiran at Sumadhura .
Black Bean Chilli with Roasted Squashes
Serves 4
200g dried black beans, soaked and drained
400g onion squash and butternut squash, peeled and chopped into bite size cubes
2 tablespoon vegetable oil
1 medium onion, finely sliced
3 – 4 sticks of celery, chopped
2 cloves garlic, minced
1 x 400g tinned tomatoes, chopped
1 tablespoon chilli powder
2 tablespoons fresh parsley, minced
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons bottled hot sauce
½ teaspoon black pepper
Salt to taste
Place the beans in plenty of water to cover in a saucepan and cook over low heat for about 1 hour until tender.  Drain and set aside.
Meanwhile, place the squash on a baking tray with a teaspoon of olive oil and roast in oven at gas mark 6 for 20 – 25 minutes until tender.  Set aside.
In a large saucepan, heat the oil and add the onion, celery and garlic.  Saute for about 8 minutes or until tender.  Add the tomatoes and seasoning and cook for about 20 minutes on medium low heat for the flavours to infuse, then stir in the beans and squash and cook for another 20 minutes, stirring occasionally.  Serve with rice.  Adapted from Lean Bean Cuisine by Jay Solomon - see I did say I would be per-using this book at lot.


  1. YUM! That sounds so warm and delicious...

    Have a lovely day!

  2. Every now and then I like to have smoke coming out of my ears. Is today the day? Not sure yet. But thanks for the idea.

  3. This looks so refreshing with flavor, gorgeous dish.

  4. Thank you affectioknit - so lovely to hear from you x

    Thanks Stephen C.
    Certainly good food for cold cold evenings when you want proper warming up :)

    Thank you Jennifurla.

    So good to hear from you Fran.

  5. I am not a big fan of fiery foods, as my stomach is too sensitive, if I followed this tempting recipe, I would probably use half a teaspoon of paprika, more to add the flavour than the heat. Saying that, I have been growing some hot chilis in the greenhouse, not sure why. I dried them but haven't actually dared to cook anything yet.

  6. We had snow today, too! Not much, just a dusting, really, but snow all the same. "It's beginning to look a lot like Christmas..."

    That black bean chili looks deee-licious; perfect for this weather!

  7. Delicious chili with roasted squash.I am in search of increasing my protein content in menu.

  8. Yowza, this looks scrumptious! I love how unique your recipes are.

  9. Saw you on Affectiknit, saw you are from Scotland and had to mosey over for a look.

    Some lovely recipes, I'm putting you on favourites and I will be making some of them.


  10. ooo that looks really good - am going to make it!

  11. Hi Greensleeves.
    Your most welcome to amend the reciep to suit your taste buds, I won't mind honestly.
    I hope find something to do with your homegrown dried chillies, something i hope to do next year x

    Lauren - a flurry of snow is something, yes it's beginning to look a lot like Christmas..

    Thanks Swathi.

    Thank you so much Laughing Mermaid.

  12. Thank you for coming by Maureen.
    I won't be in Scotland long now, next year sees us moving to Wales, can't wait for a change of scenery.

    Thank you Sian.
    Be careful with the chilli

  13. From my black bean, to yours! I really like your recipe, I think the pumpkin goes nicely with strong flavor of the beans.
    Your blog is very nice and your photos are amazing!

  14. Thank you so, so much Donatella.
    I really appreciate your comment x

  15. I love chilli and I love squash! How perfect to combine the two. Wonder why I've never thought of that? Thanks for the idea and recipe. Will definitely make this soon.

  16. Yum that looks delicious! I love all types of chillies, but don't usually like squash. But I'll give it a go. I think squash and other types of pumpkin deserve another (and another) chance. Especially, since we get some in our weekly organic veggie box (usually I just give them away). Have a lovely weekend!

  17. thank you ping.
    Just be aware that this is quite hot.

    Thank you Martta.
    Yes you must give squash and other types of pumpkins another chance. I was never a fan, findign them a little sweet or insipid, but now - i enjoy them when in season!

  18. MMMMMMMMM,...What a comforting, tasty & alternative chili!
    Looks promising!

  19. This looks like a really yummy bean dish!

  20. Fantastic Shaheen..made it tonight. Used Acorn Squash..the sweet with the heat is the secret I think (yes cut back so no flames coming out the ears))). A recipe to be proud of for sure!

    1. Thanks GardeningBren. I use this recipe all the time now for the cafe, but vary the beans and the veg, yes agree on cutting back the flames :)


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