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Chunky butternut squash chilli with vegetables in white bowl.
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Roasted Butternut Squash Chili

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.  
Course Dinner, Lunch
Cuisine dairy free, Low fat, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 269kcal
Author Monika Dabrowski

Equipment

  • Large baking sheet
  • Large pot

Ingredients

  • 1.1 pounds butternut squash peeled, cubed
  • 1½ 14.11oz cans 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 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
US Customary - Metric

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

Serving: 1serving | Calories: 269kcal | Carbohydrates: 41g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 1012mg | Fiber: 11g | Sugar: 7g | Vitamin A: 9771IU | Vitamin C: 70mg | Calcium: 100mg | Iron: 5mg