Butternut chilli

Butternut chilli

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(51 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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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.
2nd Oct, 2017
I followed the recipe and found that after an hour on the hob (covered) there was still quite a lot of liquid in the pan. I served it in bowls with a spoon and the chives/sour cream over the top. I had a wedge of lime on the side. I think brown rice would be a good side to accompany this recipe, especially if you want to feed more than 4. I didn't find it too spicy, but if you you're not a fan of heat i'd suggest you alter a few ingredients while cooking. Thoroughly enjoyed it, good recipe.
17th Aug, 2017
Loved this though was a bit too spicy. Used roasted normal peppers as couldn't find the jar ones
16th Aug, 2017
I was on holiday and our family decided to recreate come dine with me, where we paired up and made different meals each night so the effort was shared. We, as vegetarians, made this. It was a struggle to make it lets say, and turned out to take nearly 3 hours for us, but it was so rewarding. Everyone but 1 person liked it (this one person only didnt eat all of it because of the spices). Highly reccomend! came out more as a stew though.
4th Jul, 2017
Initially i was sceptical due to the spice choice and the inclusion of olives (which i'm not usually a fan of) however very impressed with how it turned out. Similar to a comment below, the olives really make it. Added half a teaspoon extra of the oregano and cayenne pepper for personal preference. Very good recipe would do again.


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