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butternut squash chili with cornbread and cream

Butternut squash chilli

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.
Course Main
Cuisine American, Vegan
Keyword butternut squash chili
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Calories 229kcal


  • 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


  • 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.


  1. Or use half a large butternut squash or a chunk of pumpkin. Approximate weight 700g.
  2. Adjust quantities of chilli powder to suit your taste - use more for a spicier chilli and less for a milder result.
  3. 240g beans is the drained weight from a standard UK sized 400g tin.
  4. Nutritional information is approximate and is intended as a guide only.


Calories: 229kcal | Carbohydrates: 40g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 359mg | Potassium: 1088mg | Fiber: 11g | Sugar: 8g | Vitamin A: 14194IU | Vitamin C: 68mg | Calcium: 153mg | Iron: 5mg