Black Bean and Butternut Squash Chilli

This is an amazing combination of flavours! If you are looking for a bit of a change from more traditional chilli’s then definitely give this a try. It is easy and quick to make with only a few cheap ingredients.

You can add more chilli if you like things hot!


Black Bean and Butternut Squash Chilli

Warm and comforting chilli with a twist
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Meals
Cuisine: Mexican, Vegan
Servings: 4 People
Author: B


  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp chipotle chilli flakes
  • 1 tsp cajun spice mix
  • 1/2 tsp smoked paprika
  • 1 tsp ground corriander
  • 3 tbsp fresh coriander chopped
  • 1 medium brown onion finely diced
  • 1 large garlic clove finely diced
  • 1 butternut squash pumpkin also works well
  • 1 tbsp tomato puree
  • 2 tsp nutritional yeast
  • 300 ml vegan stock
  • 400 gram tin black beans drained and rinsed
  • 400 gram tin kidney beans drained and rinsed
  • 2 400g tins chopped tomatoes
  • 300 grams brown basmati rice to serve
  • 1 lime optional, to serve


  • Preheat oven to 200°c (180°c for fan assisted).
  • Peel butternut squash, cut in half, scoop out seeds then cut into 1 inch dice. Place on a greased baking tray and drizzle with olive oil.
  • Roast in the oven for approx 20mins until the squash is soft and slightly crispy on the edges, set aside.
  • Meanwhile, bring a pan of water to the boil and cook the rice according to the packet instructions (around 30mins for brown rice).
  • Heat the oil in a large saucepan, then gently fry the onion, garlic and spices for 3-5 mins until the onion is soft and the spices fragrant.
  • Add the chopped tomatoes, beans and stock. Bring to the boil then reduce to a simmer. Cover and cook for 20 mins, stirring occasionally, until the sauce has thickened and the beans are soft. Season to taste.
  • Stir in the butternut squash cubes and the fresh coriander and serve immediately on a bed of rice with lime wedges.



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