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1-Pot Squash And Kale Chilli

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Smoky and flavourful 1-Pot chilli. This chilli is incredible. It's the perfect recipe for cold nights when you want something hearty and warm.
Course Main Course
Cuisine American, Mexican
Diet Vegan, Vegetarian
Keyword chilli recipe, easy chilli recipe, plant based chilli recipe, vegan chilli recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 6
Calories 415


  • 2 Medium Onions loosely chopped
  • 2 Medium Carrots peeled and loosely chopped
  • 6 Cloves Garlic peeled and loosely chopped
  • 2 Medium Red Peppers loosely chopped
  • 50 g Ginger peeled and loosely chopped
  • 800 g Squash or Pumpkin peeled and cubed into 2 1/2 cm (1 inch) pieces
  • 100 g Cavolo Nero Cabbage or Curly Kale de-stemmed and thickly sliced
  • 1 Medium Lime
  • 1 (400g) Can Coconut Milk
  • 1 (400g) Can Chopped Tomatoes
  • 2 (400g) Cans Black Beans drained
  • 2 Teaspoons Chipotle Paste
  • 1/2 Teaspoon Cayenne Pepper add more if you want it spicer
  • 2 Teaspoon Chocolate Powder
  • 2 Teaspoon Cumin
  • 1 Teaspoon Smoked Paprika
  • 2 Tablespoons Olive Oil


  • Add the chopped, onion, garlic, carrots, peppers, and ginger to a food processor and whizz until the vegetables are very fine, but not quite a paste.
  • Heat the olive oil in a large pan over a medium heat and toss in the blended vegetables. Cook for about 3-4 minutes or until the vegetables begin to soften.
  • Add the chipotle paste, cayenne pepper, chocolate powder, cumin and smoked paprika to the cooking vegetables. Stir to combine.
  • Pour the coconut milk, chopped tomatoes, black beans and chopped squash into the pan. Cover and simmer for 20 minutes, at this point the squash should be nice and soft. Remove the pan from the heat.
  • Using a stick blender (or normal blender) blend roughly half of the chilli mixture until smooth. Stir the chopped kale into the hot chilli until it has wilted. Squeeze the juice of the lime into the chilli and season to taste.
  • Serve the chilli with a little chopped coriander or spring onions. You can stir in a little coconut or almond yoghurt to calm the heat and make the chilli a little smoother.


Calories: 415kcal | Carbohydrates: 54g | Protein: 14g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 2mg | Sodium: 175mg | Potassium: 1406mg | Fiber: 14g | Sugar: 9g | Vitamin A: 20799IU | Vitamin C: 114mg | Calcium: 186mg | Iron: 7mg