This roasted butternut squash chilli is a delicious winter warmer, full of flavour and texture, great for sharing. Easy to make, nutritious and ready in under 45 minutes.
This roasted butternut squash chilli is bursting with flavour, satisfying and nutritious - the perfect healthy comfort food. It doesn't need to cook for very long which makes it a great weeknight dinner idea.
Roasting the squash separately rather than cooking it in the chilli really brings out all the sweet honey notes in this delicious vegetable. Perfect to pair with the tangy tomato sauce.
Butternut squash chilli ingredients and substitutions
- Butternut squash.
- Red kidney beans: reserve half the bean water. Alternatively use a splash of water.
- Onion: use any.
- Garlic.
- Peppers: use any colour.
- Celery stalk.
- Tomatoes: any canned tomatoes will work.
- Tomato puree: intensifies the flavour.
- Spices.
- Stock: I recommend vegan beef stock. Alternatively use vegetarian stock or approx. half of teaspoon of fine sea salt (or to taste).
- Olive oil.
- Cilantro/fresh coriander: add before serving.
How to prepare the butternut squash
1.Cut the butternut squash in half along its width, then cut off the ends and place the squash on a chopping board. Remove the skin by slicing downwards all the way around the vegetable.
2. Cube the butternut squash and discard the seeds. Your squash are now ready for roasting.
Step-by-step recipe instructions
1.Spread the butternut squash cubes in a single layer on top of a large baking sheet, season, drizzle with a little oil and roast in a preheated oven at 400 F/200 C until tender and lightly browned (approx. 35-40 minutes).
2. In the meantime prepare the chili. Start by frying the onion, garlic, celery, allspice berries and bay leaf with a little oil for a few minutes until softened.
3. Add the beans (plus half the bean water) and mash some of them to create a thick sauce.
4. Add the spices, crumbled stock, tomatoes and peppers, cover and bring to the boil, then simmer for 20 minutes, stirring occasionally.
5. Remove from the heat and add the roasted squash and cilantro.
6. Give a gentle stir, adjust the seasoning if needed and serve.
What to serve with butternut squash chilli
I like this vegetarian butternut squash chilli with chopped avocado and lemon zest (highly recommended!), with either rice or quinoa, tacos, pita bread, or simply on its own.
Do I have to roast the butternut squash
No, you don't, but for me the final result is not as good. Stewing the butternut squash along with the other ingredients does not bring out all the delicious flavour this vegetable has to offer. So for best results I recommend roasting the butternut squash separately first.
Top tips and FAQ
- Roast the butternut squash separately and add into the chili after it's been cooked. (If you roast the squash as well as cook it in the chili it might get a little too soft and won't be as tasty).
- To save time I recommend cooking the chili while the butternut squash is in the oven.
- I recommend partly mashing the beans for a thicker sauce (though this is optional).
- Adjust the amount of chili powder to suit your taste. I used a moderate amount for a mild chili.
- Refrigerate leftovers for up to 3 days. This chilli tastes even better the next day!
- Freeze for up to 3 months.
You might also like
- Mediterranean Butternut Squash Casserole (Vegan)
- Pasta with Chunky Roasted Butternut Squash
- Stuffed Butternut Squash with Quinoa and Mushrooms
- Simple Butternut Squash Lentil Soup
Check out also these other vegetarian meal ideas!
Keep in touch!
If you make this vegetarian butternut squash chili recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Roasted Butternut Squash Chili
Equipment
- Large baking sheet
- Large pot
Ingredients
- 1.1 pounds (500 g) butternut squash peeled, cubed
- 1½ 14.11oz cans (600 g) kidney beans reserve ½ bean water
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1 small celery stalk finely chopped
- 1 bay leaf
- 2 allspice berries or ¼ teaspoon ground allspice
- 1 red bell pepper deseeded, roughly chopped
- 1 green bell pepper deseeded, roughly chopped
- 1x14.11oz can (400 g) chopped tomatoes
- 3 tablespoons tomato puree
- 1 teaspoon chili powder, cumin, smoked/sweet paprika, ground coriander each
- 1 vegan beef or vegetarian stock cube crumbled, or ⅔ tsp fine sea salt
- 1 tablespoon olive oil plus a little for coating the squash
- 4-5 tablespoons cilantro/fresh coriander finely chopped
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Arrange the butternut squash pieces in a single layer on a large baking tray, season, drizzle with a little oil and bake for 35-40 minutes (or until tender and lightly browned). In the meantime make the chili.
- In a large pot heat up the oil, add the bay leaf, allspice berries, garlic, onion and celery and fry over a medium heat for 3-4 minutes stirring often.
- Add the beans (and water from 1 can) and using a potato masher mash them up a little (leave some beans whole). This will thicken the sauce.
- Add the peppers, tomatoes, tomato puree, crumbled stock, spices, stir, cover and bring to the boil, then simmer for about 20 minutes.
- Remove from the heat, stir in the butternut squash (it should be ready by now) and cilantro. Adjust the seasoning as necessary and serve.
Notes
- Roast the butternut squash separately and add into the chili after it's been cooked. (If you roast the squash as well as cook it in the chili it might get a little too soft and won't be as tasty).
- Cook the chili while the butternut squash is in the oven.
- I recommend partly mashing the beans for a thicker sauce (though this is optional).
- Adjust the amount of chili powder to suit your taste. I used a moderate amount for a mild chili.
- Serve with chopped avocado and lemon zest (highly recommended!), with rice, quinoa or taco/pita bread, or simply on its own.
- Refrigerate leftovers for up to 3 days. This chilli tastes even better the next day!
- Freeze individual portions in airtight containers for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
CS says
How many cans of kidney beans does this recipe call for?
Conversion I look up would be 10 cups canned beans-- is that correct?
Monika says
It's approx. 1 and 1/2 (1.5) cups of cooked kidney beans. In the UK canned beans usually come in 400g cans (net weight) so I used 1.5 cans in this recipe. Sorry if this wasn't clear. I've now made an adjustment in the recipe. Thanks for asking this question!
eatsleeds says
Ooh, yum! I love a good chilli - so warming in the winter 🙂
Monika says
Thanks! One of the best comfort foods out there:)
Monika says
Thank you Angela! Glad you like the recipe. I get my Skyr from Lidl, it's the cheapest there, but big supermarkets sell it now too. Thanks for stopping by:)
Le Coin de Mel says
I love chilli, roasted butternut squash and avocado: I must try your recipe! Adding it to my 'try this' board on Pinterest right now 🙂
Monika says
Thanks Mel! Hope it turns out ok for you if you do decide to make it:)
Midgie says
Oooh I have a butternut squash in the cupboard - this would make a fab dinner & I love the idea of mashing the beans to make the sauce v clever! Have bookmarked this for the week!
Monika says
Thanks! Do let me know how it turned out if you decide to make it:)
Monika says
Thank you Julie! I am sure you'll like Skyr:)
Monika says
Thanks Kirsty! I am the same, always looking for new ways to cook it.
Monika says
Thanks Eb! You can get Skyr in Lidl (best price) and the big supermarkets too.
Monika says
So glad you like the recipe Mandy! Do try Skyr, I am sure you'll like it:)
Louise Fairweather says
I have just started eating butternut squash and I love it. This looks yummy!
Monika says
Thank you! I find the more I cook with it the more I like it. I think I am a bit addicted to butternut squash:)
Monika says
It's a pleasure, Corina, and thank you for visiting! Do try Skyr, it's soo good!