Slow Cooker Black Bean, Butternut Squash and Quinoa Chilli
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 10mins
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- Serves
- 4
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- Calories
- 360
This is a great vegan alternative to chilli that anyone will enjoy.
recipe updated Oct 15, 2025
Ingredients
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- Onion
- 150 g
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- Celery stalk
- 90 g
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- Fresh chili
- 1
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- Canned black beans
- 400 g
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- Butternut squash
- 450 g
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- Vegetable oil
- 1 tablespoon
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- Garlic clove
- 3
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- Tomato paste
- 2 tablespoons
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- Chili powder
- 2 teaspoons
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- Ground cumin
- 1 teaspoon
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- Ground coriander
- 1 teaspoon
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- Smoked paprika
- ½ teaspoon
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- Ground cinnamon
- ½ teaspoon
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- Cayenne pepper
- 1 pinch
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- Vegetable stock
- 500 g
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- Canned chopped tomatoes
- 400 g
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- Quinoa
- 180 g
Tools
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Wooden spoon
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add vegetable oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice onion and celery stalk into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Cook with filler cap removed - 2 min, 120°C, speed 3
- Then add garlic clove to the kCook bowl
- Cook with filler cap removed - 1 min, 120°C, speed 3
- Then add tomato paste, fresh chili, chili powder, ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper, vegetable stock, canned black beans, butternut squash, canned chopped tomatoes and quinoa to the kCook bowl
- Season
- Cook with filler cap removed - 2 hr, 94°C, speed 1
- Serve