The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Halloumi & Black Bean Chilli with Brown Rice & Butternut Squash
A comforting chilli with a twist. Simmer creamy black beans in a fiery tomato sauce, then stir through vibrant squash, roasted peppers and onions. Serve over a bed of fluffy rice and top with golden halloumi. Perfect to cozy up on a cold evening!
2/3 daily fibre
5 of 5 a day
Family classics
Serving size
Ingredients
- 1 handful of fresh coriander
- 400g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 tbsp ground cumin
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 460g black beans (Rehydrated black beans, water, salt.)
- 4 garlic clove
- 250g halloumi (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 pepper
- 2 onion
- 1 large butternut squash
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 754
Protein: 34g
Carbs: 112g
Fat: 25g
Halloumi & Black Bean Chilli with Brown Rice & Butternut Squash
A comforting chilli with a twist. Simmer creamy black beans in a fiery tomato sauce, then stir through vibrant squash, roasted peppers and onions. Serve over a bed of fluffy rice and top with golden halloumi. Perfect to cozy up on a cold evening!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out another large saucepan, a peeler, a measuring jug & a sieve
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Roast the veg
- Peel and dice the squash into 2cm chunks, discarding the seeds. Cut each onion into 8 wedges. Dice the pepper into 2cm chunks
- Place all onto the lined baking tray and toss with 1/2 tbsp oil and season with salt and pepper
- Roast for 20-25 mins, until soft and golden
Fry the halloumi
- Meanwhile, thinly slice the halloumi. Finely chop or crush the garlic. Drain and rinse the beans
- Heat the other large saucepan with 1/2 tbsp oil on high heat. Once hot, add the halloumi, cook for 2-3 mins on each side, then remove from the pan and keep warm
Build the chilli
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the garlic, Mexican spice mix, cumin and paprika & oregano blend and cook 1 min
- Stir in the beans, passata and 100ml water. Bring to a boil and simmer for 5 mins, until the sauce thickens. Season with salt and pepper
Last bits & plate up
- Finely chop the coriander
- When everything's ready, stir the roasted veg and half the coriander into the chilli. Season to taste
- Serve the chilli into bowls, with the rice alongside. Garnish with the remaining coriander. Top with the halloumi
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