Full of delicious spices, hearty beans and plenty of veg, this Butternut Squash Chilli is a great family dinner that’s gluten free, vegan and vegetarian too. Can also be made with pumpkin for a delicious pumpkin chili.
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Whether you’re looking for ideas for meat-free Monday, a cheap and nutritious family dinner or a protein-packed plant-based meal, this butternut squash chilli recipe is for you.
It’s one of our favourite family dinners and there are so many ways to change up the way you serve it that it never gets boring.
Not only that but butternut squash chilli is absolutely brilliant for batch cooking. Store in the freezer for a hassle-free dinner at a later date.
Can be made with a chunk of pumpkin instead of butternut squash if preferred.
Ingredients for butternut chilli
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
Here’s what you’ll need to make your chilli:
- 2 tablespoons olive oil
- small butternut squash or pumpkin
- 1 onion
- 2 garlic cloves
- 1 red pepper
- 1 teaspoon chilli powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- pinch cayenne pepper, optional
- 1 tablespoon tomato purée
- 1 tin of kidney beans (400g tin)
- 1 tin of black beans (400g tin)
- 2 tins of chopped tomatoes (2 x 400g tins)
- salt and black pepper
- fresh coriander (cilantro), optional
Substitutions/variations
To vary your vegan chili and make it your own try one of these variations:
- Use pumpkin instead of butternut squash.
- Skip the roasting stage and use a tin of pumpkin puree as many recipes for pumpkin chilli do.
- Switch the beans - pinto, aduki and chickpeas all work well.
- Add some chopped carrot with the onion at the start.
- Make it spicier with extra chilli powder or add some jalapeños.
Equipment
To make your butternut chilli you'll need the following equipment:
Serving suggestions
This vegan butternut chilli can be served on its own. However, it is often served with rice or another carb on the side to make it more filling.
Here are some other delicious accompaniments that go perfectly with veg chilli:
- Guacamole
- Green rice
- Sweet potato wedges
- Cornbread
- Tortilla chips
- Burrito bowl
- Jacket potato
- Rice
- Sliced jalapeños
- Vegan sour cream
Special diets
This vegan chilli recipe is suitable for the following special diets:
- vegan
- vegetarian
- gluten free
- nut free
- egg free
- dairy free
What kind of chilli powder to use
Chilli powder here in the UK refers to dried, ground chillies.
There are many different kinds available and spice levels can vary considerably. For example cayenne pepper is hotter than one labelled mild chilli powder.
In other parts of the world chili powder might refer to a spice blend made with chillies and other spices such as cumin, onion, garlic powder etc that is designed to make chilli.
How spicy is this butternut squash chilli?
That will depend on how spicy your chilli powder is (see above).
If you like it mild be sure to use a mild chilli powder and leave out the cayenne pepper.
For a spicier result taste your chilli and add more chilli powder as needed.
Batch cooking/storage
This butternut squash chilli is brilliant for batch cooking.
Leftovers can be stored in the fridge for up to three days and then reheated.
Alternatively store in the freezer for up to three months. When ready to eat defrost thoroughly in the fridge overnight and reheat until piping hot.
To batch cook this recipe double the quantities below and freeze in portions.
More recipes
If you like this veggie chilli you might also like:
How to make butternut squash chilli
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F.
1. Place the prepared butternut squash or pumpkin into a roasting tin and drizzle with a tablespoon of olive oil. Roast in the preheated oven for 30-40 minutes until soft, stirring occasionally.
2. Heat the remaining tablespoon of olive oil in a large non-stick pan. Add the chopped onion, stir well, and cook over a low-medium heat until softened and turning golden brown.
3. Add the garlic, stir and fry for one more minute.
4. Add the diced pepper and continue to cook until soft.
5. Add the spices (1 teaspoon chilli powder (see note above), 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon dried oregano and a pinch of cayenne pepper if using) and a tablespoon of tomato purée.
6. Stir well and cook for a minute.
7. Next add the beans and the chopped tomatoes. Bring to the boil, then reduce the heat to a simmer.
8. When ready add the roasted squash and stir well. Season to taste with salt and pepper. Serve with fresh coriander leaves.
Please do not reproduce this recipe without permission.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Butternut squash chilli
Ingredients
- 2 tablespoons olive oil separated
- 1 small small butternut squash* peeled and chopped
- 1 onion diced
- 2 cloves garlic finely chopped
- 1 red pepper diced
- 1 teaspoon chilli powder*
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- pinch cayenne pepper optional
- 1 tablespoon tomato purée
- 240 g tinned kidney beans* drained and rinsed
- 240 g tinned black beans * drained and rinsed
- 800 g tinned chopped tomatoes 2 standard tins
- salt to taste
- black pepper to taste
- Small handful fresh coriander (cilantro) optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F.
- Place the prepared butternut squash or pumpkin into a roasting tin and drizzle with a tablespoon of olive oil. Roast in the preheated oven for 30-40 minutes until soft, stirring occasionally.
- Heat the remaining tablespoon of olive oil in a large non-stick pan.
- Add the chopped onion, stir well, and cook over a low-medium heat until softened and turning golden brown.
- Add the garlic, stir and fry for one more minute.
- Add the diced pepper and continue to cook until soft.
- Add the spices (1 teaspoon chilli powder*, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon dried oregano and a pinch of cayenne pepper if using) and a tablespoon of tomato purée. Stir well and cook for a minute.
- Next add the beans and the chopped tomatoes. Bring to the boil, then reduce the heat to a simmer.
- When ready add the roasted squash and stir well.
- Season to taste with salt and pepper.
- Serve with fresh coriander leaves and rice or your favourite sides.
Notes
- Or use half a large butternut squash or a chunk of pumpkin. Approximate weight 700g.
- Adjust quantities of chilli powder to suit your taste - use more for a spicier chilli and less for a milder result.
- 240g beans is the drained weight from a standard UK sized 400g tin.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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