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/

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    288
based on 8 ratings

This is a great vegan alternative to chilli that anyone will enjoy.

recipe updated 14 Oct 2020

Ingredients

  • Onion icon
    Onion
    150 g (about 1)
  • Celery stalk icon
    Celery stalk
    90 g (about 2)
  • Fresh chilli icon
    Fresh chilli
    1 (about 20 g)
  • Tinned black beans icon
    Tinned black beans
    400 g (about 1)
  • Butternut squash icon
    Butternut squash
    450 g (about ¾)
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon (about 15 ml)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Tomato purée icon
    Tomato purée
    2 tablespoons (about 33 g)
  • Chilli powder icon
    Chilli powder
    2 teaspoons (about 5 g)
  • Ground cumin icon
    Ground cumin
    1 teaspoon (about 2 g)
  • Ground coriander icon
    Ground coriander
    1 teaspoon (about 2 g)
  • Smoked paprika icon
    Smoked paprika
    ½ teaspoon (about 1 g)
  • Ground cinnamon icon
    Ground cinnamon
    ½ teaspoon (about 1 g)
  • Cayenne pepper icon
    Cayenne pepper
    1 pinch
  • Vegetable stock icon
    Vegetable stock
    500 g (about 2 cups)
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    400 g (about 1 ¾ cups)
  • Quinoa icon
    Quinoa
    180 g (about 1 cup)

Tools

  • kCook icon Wooden spoon
  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add vegetable oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Turn direct prep attachment to position 1
  9. Slice onion and celery stalk into the kCook bowl with direct prep attachment
  10. Turn direct prep attachment to position 2
  11. Cook with filler cap removed - 2 min, 120°C, speed 3
  12. Then add garlic clove to the kCook bowl
  13. Cook with filler cap removed - 1 min, 120°C, speed 3
  14. Then add tomato purée, fresh chilli, chilli powder, ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper, vegetable stock, tinned black beans, butternut squash, tinned chopped tomatoes and quinoa to the kCook bowl
  15. Season
  16. Cook with filler cap removed - 2 hr, 94°C, speed 1
  17. Serve
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