Ingredients for 4–6 servings of black bean chili:
- 250g chopped onions
- 3 cloves of garlic, minced
- 550 g diced butternut pumpkin
- 1 tbsp Chili powder
- 1 tsp dried oregano
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp smoked paprika powder
- 1/2 tsp Cayenne pepper (optional)
- 540 g cooked black beans or 1 cup (250 ml) dried black beans, soaked overnight
- 400g diced tomatoes from the jar/can or 550 g fresh tomatoes
- 2 tbsp Tomato paste
- 375 ml water, plus more as needed
- sea-salt, to taste (optional)
- 10g fresh coriander, for serving
- 20 g spring onions, for serving
- 1 large Hass avocado, sliced, for serving (optional)
- 2–4 lime wedges, for serving
Preparation:
If using dried beans, soak them overnight. The next morning, rinse and bring to the boil in a pot with fresh water. As soon as the water boils, turn the temperature down a little, but they should still simmer. Simmer the beans until soft for about 2 hours and then drain and set aside briefly.
If you use fresh tomatoes for this chili, the tomatoes must first be skinned. This works very well if the tomatoes are placed in a pot of boiling water and left there for 2 minutes. Then place briefly in ice water and pour off the water a little later. The skin can now be easily removed. Peel off the tomato peels, then cut the tomatoes in half and remove the core. Place the diced tomatoes in a pot and bring to the boil. Now reduce the heat, but let them simmer and cook for 10 minutes, stirring, until they are soft. Put aside.
In a large pot, sauté the onions over medium heat for about 4–5 minutes until translucent. If necessary, add a little water to prevent burning. Now add the garlic and pumpkin and fry both while stirring. Roast for 8–10 minutes until the pumpkin begins to soften.
Next, add chili powder, dried oregano, ground cumin, ground coriander, smoked paprika, and cayenne pepper (if using). Stir until the spices are fragrant, about 1–2 minutes.
Finally add beans, diced tomatoes, tomato paste and water to the chili. Cook, stirring occasionally, until the pumpkin is completely soft, about 30–35 minutes. If necessary, add a little more water until the desired consistency is reached. Season with salt.
To serve, garnish with fresh cilantro, spring onions, avocado slices and a lime wedge.
It tastes great on its own, but can also be eaten with millet, quinoa, brown rice or potato tortillas.
Bon appetit!
Photos: Maarja Urb
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