Black Bean Chili


Kamran Siddiqi

Posted 5 May 2022 (Last updated 19 May 2022)



Total Time




Black bean chili with smoky chipotles and squash, a quick basic recipe perfect for adapting with seasonal ingredients. Don't forget the toppings - avocado, fresh herbs, cheese or sour cream, tortilla chips... ...


  • Tomato icon
    Tomato200 gdiced
  • Tinned black beans icon
    Tinned black beans860 gdrained
  • Onion icon
  • Sea salt icon
    Sea salt1 pinch
  • Olive oil icon
    Olive oil2 tablespoons
  • Butternut squash icon
    Butternut squash1peeled, cubed
  • Garlic clove icon
    Garlic clove3minced
  • Ground cumin icon
    Ground cumin1 tablespoon
  • Dried oregano icon
    Dried oregano1 teaspoon
  • Chipotle peppers in adobo sauce icon
    Chipotle peppers in adobo sauce85 g
  • Vegetable stock icon
    Vegetable stock480 ml
  • Avocado icon
    Avocadoas neededsliced
  • Cheese icon
    Cheeseas neededcrumbled
  • Coriander icon
    Corianderas needed

  • 1. Heat olive oil in the saucepan over medium heat
  • 2. Add butternut squash and cook until lightly browned
  • 3. Add onion and sauté until soft
  • 4. Add garlic and spices and cook until fragrant - approx 1 min
  • 5. Stir in tomato and beans
  • 6. Season with sea salt
  • 7. Add chipotle peppers in adobo sauce and vegetable stock and simmer - 15 min
  • 8. Ladle dish into bowls and top with sliced avocado, crumbled cheese, and cilantro

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