Slow cooker

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

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Slow cooker

Tags: Slow cooker, Vegetarian, Vegan, Family meals, Healthy-ish, Batch cooking, Freezer friendly, One-pot meals

Slow Cooker Smoky Squash, Pepper and Kidney Bean Chilli

Name: Slow Cooker Smoky Squash, Pepper and Kidney Bean Chilli
Prep time: 20 min
Cook time: 300 min
Total time: 320 min
Yield: 4 servings
Ingredients: 1 tablespoon rapeseed oil; 1 large brown onion, finely chopped; 2 cloves garlic, finely chopped; 1 medium red pepper, deseeded and chopped; 1 medium yellow pepper, deseeded and chopped; 600 g butternut squash, peeled, deseeded and cut into 2 cm chunks; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 400 g tin chopped tomatoes; 300 ml vegetable stock; 2 tablespoons tomato purée; 1 teaspoon soft light brown sugar; 400 g tin kidney beans, drained and rinsed; 150 g tinned sweetcorn, drained; 1 tablespoon lime juice; 15 g fresh coriander, roughly chopped; to taste sea salt and freshly ground black pepper

This hearty vegetable chilli combines sweet butternut squash, colourful peppers and tinned kidney beans in a smoky tomato sauce. It is mild enough for a family meal, with lime and fresh coriander added at the end for a little lift.

Prep: 20 min
Cook: 5 hrs
Total: 5 hr 20 min
Servings: 4

Slow Cooker Smoky Squash, Pepper and Kidney Bean Chilli recipe photograph

Equipment

Slow-cooker size: 3.5 litre

3.5 litre slow cooker
Large frying pan
Sharp knife
Chopping board
Wooden spoon

Ingredients

1 tablespoon rapeseed oil
1 large brown onion, finely chopped
2 cloves garlic, finely chopped
1 medium red pepper, deseeded and chopped
1 medium yellow pepper, deseeded and chopped
600 g butternut squash, peeled, deseeded and cut into 2 cm chunks
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
400 g tin chopped tomatoes
300 ml vegetable stock
2 tablespoons tomato purée
1 teaspoon soft light brown sugar
400 g tin kidney beans, drained and rinsed
150 g tinned sweetcorn, drained
1 tablespoon lime juice
15 g fresh coriander, roughly chopped
to taste sea salt and freshly ground black pepper

Substitutions

Butternut squash → 600 g sweet potato, peeled and cut into 2 cm chunks (The cooking time should remain similar, though very small pieces may soften more quickly.)
Fresh coriander → Flat-leaf parsley or sliced spring onions (Use whichever fresh topping your family prefers.)
Vegetable stock → Water plus 1 vegetable stock cube (Check the stock cube is suitable for a vegan meal if needed.)

Instructions

Heat the rapeseed oil in a frying pan over a medium heat. Cook the onion for 5 minutes until softened, then add the garlic and cook for 1 minute more. This step is optional but gives the finished chilli a fuller flavour.
Transfer the onion and garlic to a 3.5 litre slow cooker. Add the red pepper, yellow pepper, butternut squash, smoked paprika, cumin and oregano.
Pour in the chopped tomatoes and vegetable stock. Stir in the tomato purée, brown sugar, a good pinch of salt and several twists of black pepper.
Cover and cook on low for 5 hours, or until the squash is tender but still holding its shape.
Stir in the drained kidney beans and sweetcorn for the final 30 minutes of cooking, replacing the lid promptly. Do not use raw dried kidney beans in this recipe.
Check the seasoning and stir in the lime juice. Leave for 5 minutes, then scatter over the coriander and serve.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly in shallow containers and refrigerate within two hours. Keep covered in the fridge for up to 3 days. Freeze in portions for up to 3 months once completely cool. Defrost: Defrost a frozen portion in a covered container in the fridge overnight. Do not defrost at room temperature.

Defrost thoroughly in the fridge, if frozen, then reheat in a saucepan over a medium heat or in the microwave until piping hot throughout. Stir during reheating and add a splash of water if the chilli has thickened.

Serve leftovers in baked potatoes, spoon them over tortilla chips with grated cheese, or use them as a filling for wraps and quesadillas.

Allergen information

Serve with suitable toppings if required. Check vegetable stock, tortilla chips and any accompaniments for allergens. This recipe contains no intentional gluten, dairy, egg or nuts, but packaged ingredients may vary.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

Heat the rapeseed oil in a frying pan over a medium heat. Cook the onion for 5 minutes until softened, then add the garlic and cook for 1 minute more. This step is optional but gives the finished chilli a fuller flavour.

Transfer the onion and garlic to a 3.5 litre slow cooker. Add the red pepper, yellow pepper, butternut squash, smoked paprika, cumin and oregano.

Pour in the chopped tomatoes and vegetable stock. Stir in the tomato purée, brown sugar, a good pinch of salt and several twists of black pepper.

Cover and cook on low for 5 hours, or until the squash is tender but still holding its shape.

Stir in the drained kidney beans and sweetcorn for the final 30 minutes of cooking, replacing the lid promptly. Do not use raw dried kidney beans in this recipe.

Check the seasoning and stir in the lime juice. Leave for 5 minutes, then scatter over the coriander and serve.

Swaps and substitutions

Butternut squash → 600 g sweet potato, peeled and cut into 2 cm chunks

The cooking time should remain similar, though very small pieces may soften more quickly.

Fresh coriander → Flat-leaf parsley or sliced spring onions

Use whichever fresh topping your family prefers.

Vegetable stock → Water plus 1 vegetable stock cube

Check the stock cube is suitable for a vegan meal if needed.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Leftover ideas

Serve leftovers in baked potatoes, spoon them over tortilla chips with grated cheese, or use them as a filling for wraps and quesadillas.

Allergen information

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 tablespoon rapeseed oil

1 large brown onion, finely chopped

2 cloves garlic, finely chopped

1 medium red pepper, deseeded and chopped

1 medium yellow pepper, deseeded and chopped

600 g butternut squash, peeled, deseeded and cut into 2 cm chunks

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

400 g tin chopped tomatoes

300 ml vegetable stock

2 tablespoons tomato purée

1 teaspoon soft light brown sugar

400 g tin kidney beans, drained and rinsed

150 g tinned sweetcorn, drained

1 tablespoon lime juice

15 g fresh coriander, roughly chopped

to taste sea salt and freshly ground black pepper

Slow Cooker Smoky Squash, Pepper and Kidney Bean Chilli

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Slow Cooker Smoky Squash, Pepper and Kidney Bean Chilli

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

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