Mixed bean and butternut chilli recipe

  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Bean

Easy, rich and hearty vegetarian chilli which is a firm favourite with the whole family. We like it best with rice and grated cheese, but it's also good in tortilla wraps or with a jacket potato. Makes a large batch so it's good for a crowd, or freeze half for later.

37 people made this

IngredientsServes: 8

  • 2 tablespoons sunflower oil
  • 2 cloves garlic, finely sliced
  • 1 onion, chopped
  • 1 yellow pepper, diced
  • 1 medium butternut squash, in 1cm dice
  • 2 teaspoons chilli powder
  • 3 (400g) tins chopped tomatoes
  • 1 tablespoon paprika
  • 1 tablespoon Worcestershire sauce
  • 2 (400g) tins mixed beans, drained and rinsed
  • 2 to 3 tablespoons dark brown soft sugar
  • salt and pepper to taste

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Heat the oil in a large flameproof casserole dish, over a medium heat. Add the vegetables and fry gently until softened.
  2. Add the chilli powder, or a little more if you like it hot, and continue to fry for 1 minute. Next, add the tomatoes, paprika, Worcestershire sauce and beans. Bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
  3. Stir in the sugar according to taste. Simmer for another 5 minutes, season with salt and pepper and serve.


Make sure you use vegetarian Worcestershire sauce if serving to vegetarians or vegans!

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (6)

Really liked this! The butternut squash worked really well with it.-23 Jan 2011

As I mentioned in 'tips', please use a vegetarian worcestershire sauce if serving to vegetarians. Biona Organic make a nice one.-11 Sep 2012

I noticed the Vegetarian tag for this recipe, but I have to say - Worcestershire sauce is NOT vegetarian, due to production methods used.-07 Feb 2012

Recipe tags

  • 1 tbsp oil
  • 1 red onion (diced)
  • 3-4 garlic cloves (peeled)
  • 1/2 inch ginger
  • 1 red pepper (diced)
  • 1 green pepper (diced)
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 400g tin of chopped tomatoes (blended)
  • 400g mixed beans
  • 100g cannelloni beans
  • 350ml vegetable stock
  • To taste salt and pepper
  • 1 tbsp oil
  • 1 red onion (diced)
  • 3-4 garlic cloves (peeled)
  • 1/2 inch ginger
  • 1 red pepper (diced)
  • 1 green pepper (diced)
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 14oz tin of chopped tomatoes (blended)
  • 14oz mixed beans
  • 3.5oz cannelloni beans
  • 12.3oz vegetable stock
  • To taste salt and pepper

Vegetable With Spicy Beans

I used a large sweet potato and it does go really well in this stew. You could use butternut squash, pumpkin or even some ordinary potato instead. But do I think sweet potato is best. Sweet potatoes are generally available all year round in the supermarkets and are imported from USA or South America.

You could use a butternut squash or a crown prince squash when they are in season or even a couple of plain, local potatoes.

There is a sweet and sour element to this recipe provided by white wine vinegar and honey giving a gentle tang to the dish.

Healthy Chili Recipe

  • This chili has tons of veggies (butternut squash, bell pepper, garlic, tomatoes). It’s made with quality ingredients, and it’s gluten-free!
  • Butternut squash is a great source of fiber and potassium.
  • The recommended topping for the butternut squash chili is plain Greek yogurt – a good source of probiotics and calcium.

Tinned Bean Recipes

Veggie Nachos with Black Beans

Hearty Quinoa Chilli with Beans

Breakfast Skillet with Spicy Beans

Vegan Breakfast Tacos with Black Beans

Vegan Stew with Beans & Sweet Potato

Roasted Red Pepper Soup with White Beans

Spicy Soup with Beans & Rice

One Pot Fish Stew with White Beans

Veggie Fajitas with Beans & Peppers

Smoky Bean Stew with Kale

Tuna Salad with Garlic Toasts

Easy Mixed Bean Chilli with Roasted Red Peppers

Halloumi, Kale & White Bean Bake

Veggie Pesto Pasta Soup with Kale

About Amy

Amy is the recipe creator and writer of The Cook Report. She has been honing her skills in the kitchen for over 10 years and enjoys sharing her recipe creations with her readers.

    – So easy and like a hug in a bowl. – One of the most popular recipes ever on the blog, a real winner! – Delicious make ahead meal.

Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Vegan Chilli recipe. Please rate the recipe using the ⭐️ by the recipe.

Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Oven-baked veggie chilli with butternut squash

This is a forgiving dish that can take a fair bit of personalisation, especially when it comes to the final flourishes. Eat it topped with tortilla crisps, pickles or even a spot of Oatly creme fraiche cut with salt and lime.

Prep 20 min
Cook 1 hr 30 min
Serves 8-10

3 tbsp olive oil
1 butternut squash
(1kg), chopped into 2cm chunks
2 red onions, peeled and sliced
2 red peppers, stalk, seeds and pith discarded, flesh cut into 2cm cubes
4 garlic cloves, peeled and crushed
1 tbsp fine sea salt
1 tbsp ground cumin
1 tbsp smoked paprika
2 tsp chilli powder
1½ tsp ground cinnamon
2 bay leaves
3 x 400g tins
chopped tomatoes
3 x 400g tins
beans (kidney, black, mixed), drained
50g vegan dark chocolate (at least 70% cocoa content)

To serve
Pickled jalapeños (or green chillies)
Tortillas or rice
1 handful chopped coriander

Heat the oven to 200C (180C fan)/390F/gas 6. Put a tablespoon of oil in a large casserole pot over a high heat, then add the chunks of squash and fry, stirring regularly, for five minutes, until they start to turn bronze in colour. Use a slotted spoon to transfer to a plate.

Pour the remaining two tablespoons of oil into the pot, add the onions and peppers, and cook, stirring occasionally, for 10 minutes, until they start to collapse and soften. Add in the garlic, cook, stirring, for two minutes more, then tip the squash back into the pot with the salt, ground spices and bay leaves. Give everything a good mix, then add the chopped tomatoes and beans. Fill two of the tomato tins with water, pour that into the pot, too, then break the chocolate into squares and add to the mix.

Bring everything up to a boil, then cover the pot, transfer to the centre of the oven and cook for 45 minutes. Take off the lid and cook for a further 15 minutes, until the squash is meltingly soft and the chilli has thickened. Stir through a few tablespoons of the brine from the pickled jalapeños to taste, and serve with the chopped jalapeños, some fresh coriander and tortillas and/or rice.


If you have one, a cast iron pot is ideal for this mixed-bean veggie chilli, if not a lidded saucepan will do absolutely fine. You will also need a knife, a chopping board and something to stir all this goodness together.

400g (14oz) peeled butternut squash, cut into 3cm (1½in) dice
1 tbsp olive oil
2 tsp ground cumin
200g (7oz) soured cream
4 spring onions, thinly sliced
½ small garlic clove, crushed
1 tbsp harissa paste
juice of ½ lemon
1 x 400g (14oz) tin mixed beans, rinsed and drained
small bunch of coriander, chopped
1 small romaine lettuce, finely sliced
4 wraps
salt and freshly ground black pepper

1. Preheat the oven to 220C/200C/ fan/Gas 7.

2. Put the squash on a baking sheet, drizzle it with oil, then season with a teaspoon of the cumin and sprinkle with salt and pepper. Roast the squash for about 15 minutes until lightly golden, then leave to cool.

3. Measure the soured cream into a small bowl, add the remaining ground cumin, the spring onions, garlic, harissa paste and lemon juice and mix together. Stir in the beans and chopped coriander and season well.

4. Warm the wraps in the cooling oven until just warm to the touch but not brittle.

5. Put some lettuce in the middle of each wrap and top with the bean mixture and squash. Fold in the sides and bottom, then roll up tightly and slice in half on the diagonal.

Chipotle Butternut Squash and Black Bean Chilli

Published: Nov 23, 2014 · Modified: Jan 1, 2018 by Bintu · This post may contain affiliate links.

This h ealthy chipotle butternut squash and black bean chilli is the great vegetarian chilli and the perfect Thanksgiving recipe.

I am always cold these days. And winter isn&rsquot even here yet.

OH very sweetly makes sure that there are some logs and fire lighters within reach. So I simply light up the wood burner and crank up the heat whilst making a huge pot of chipotle butternut squash and black bean chilli. The best thing is that you can make this vegetarian chilli with whatever you have leftover. This time I had peppers and butternut squash so that is what I used. But I have made it with sweet potato and carrots too.

Serving this black bean chilli with some plantain crisps and avocado elevates it from hearty and filling to a good feast that leaves both vegans and meat eaters alike licking their fingers. I know because I saw this with my own eyes. It would also make a great Thanksgiving recipe.

Me &ndash I add in a little bit of rice too and I curl up with my Audrey Hepburn box set and dig right in.

Below are other black bean and butternut squash recipes.

Oh, and if you want more chilli recipes, try my easy Instant Pot chilli recipe too.

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Chipotle Butternut Squash and Black Bean Chilli ! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.