Butternut chilli

Butternut chilli

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(64 ratings)

Prep: 30 mins Cook: 1 hr


Serves 4

This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal370
  • fat16g
  • saturates6g
  • carbs33g
  • sugars16g
  • fibre11g
  • protein10g
  • salt1.7g
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  • 600g medium vine tomatoes, or 400g can chopped or cherry tomatoes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large garlic cloves, finely chopped
  • 1 red bird's-eye chilli, deseeded and finely chopped
  • 1 tsp cayenne pepper
  • 1 tsp oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 bay leaf
  • 600g butternut squash, peeled and cut into cubes
  • 12 pitted green olives, roughly chopped
  • 150ml red wine
  • ½ vegetable stock cube
  • 200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped
  • 400g can black beans or red kidney beans, drained and rinsed
  • small bunch chives, snipped
  • 175ml soured cream


  1. If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.

  2. Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.

  3. Add the peppers to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.

  4. Add the beans to the pan and reheat. Serve with chives and soured cream on the side.

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Comments, questions and tips

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Christine Wood's picture
Christine Wood
11th Apr, 2019
15th Mar, 2019
Delicious! I’ve made this twice, once for my meat loving husband and once for a big group of vegan/veggie/meat eating friends. Second time I added more olives and less liquid. Didn’t faff with the tomatoes (life is too short!) Had fresh chilli once and dried chillies the other. Really tasty, everyone loved it. Served with rice, tacos, jacket spuds, salad ... whatever. Great recipe.
14th Jan, 2019
I’ve just made this and it was absolutely delicious. I made it exactly to recipe, apart from doing it in a casserole dish on the job then putting in a low oven for 45 mins. I threw some herby dumplings on top and made the soured cream, it was just lush. Perfect for a cold evening.
20th Dec, 2018
Really tasty, I added some smoked paprika and it added a really nice depth to the dish. Will be making this again
Brian 44
2nd Oct, 2018
Very tasty! Was great at work for lunch on it's own.
glennsharpe's picture
4th Sep, 2018
Very flavorsome, loved it
28th Dec, 2017
I did like this recipe, I just used one butternut as it came to 500g. Cut butternut up into small cubes otherwise it takes ages to cook. This recipe is best with taco shells, sour cream and guacomale - really brings out the taste and makes it fun to eat. I would personally not have this with rice or anything else. I only added 100ml or water, not 200ml, I may try 50ml next time and add more if needed. I halfed the amount of cayenne pepper, but the rest was the same, and it had just enough of a bite.
16th Dec, 2017
This was amazing! I didn't use chilli as I didn't have any so used some chilli powder, smoked paprika, ground cumin and coriander as well as the oregano. Also added some cannelloni beans and tasted great! Not sure if I could taste the olives in it? Probably needed to add more.
15th Oct, 2017
Really nice. The chilli really has a kick to it which I don't mind though I think it overpowers the flavor slightly. Left out the olives and soured cream and Served with a baked sweet potato which worked well.
7th Oct, 2017
A great chilli, the butternut is a great meat alternative. It has a nice heat - I would recommend creme fraiche (as I had) or similar for those who are ok with spice but don't want it to dominate the flavour.


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