Smoky Black Bean, Silverbeet & Vegetable Chilli

A hearty plant-based dinner packed with vegetables and beans. It's warming, filling and a great way to finish the week's meals without needing another meat protein.

Serves: 5 | Cooking Time:

  • 1 tin black beans, drained and rinsed
  • 1 tin red kidney beans, drained and rinsed
  • 300g Sweet Grey pumpkin, diced
  • 150g carrots, diced
  • 200g zucchini, diced
  • 2 celery stalks, diced
  • Approx. ½ bunch silverbeet, stems and leaves chopped
  • 1 brown onion, diced*
  • 2 cloves garlic, crushed*
  • 400g tin diced tomatoes*
  • 1 tsp ground cumin*
  • 1 tsp smoked paprika*
  • ½ tsp ground coriander*
  • Chilli powder or flakes, to taste*
  • 1 tbsp olive oil*
  • Approx. ½ cup water*
  • Salt and pepper*

*Pantry item

  1. Heat the olive oil in a large saucepan.
  2. Add the onion, celery and carrot and cook for approximately 5 minutes.
  3. Add the garlic, cumin, smoked paprika, coriander and chilli and cook for another minute.
  4. Add the pumpkin, zucchini, diced tomatoes and approximately ½ cup water.
  5. Cover and gently simmer for around 15 minutes.
  6. Add the black beans, kidney beans and chopped silverbeet.
  7. Simmer uncovered for another 10–15 minutes, until the vegetables are tender and the chilli has thickened.
  8. Season to taste.
  9. Serve as is, or add rice, corn chips, avocado, yoghurt, sour cream or grated cheese if you have them.

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