Butternut chilli

Butternut chilli

  • 1
  • 2
  • 3
  • 4
  • 5
(70 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Jul, 2019
Very tasty, I doubled up on the spices and also used port instead of red wine.
25th Jun, 2019
Excellent! Made it for the first time last week and we both really enjoyed it. Making it again tonight, now an addition to our regular vegetarian dishes. Served with a few potato wedges because we're greedy!
18th Jun, 2019
Great recipe - one of those which is equally successful when you can make it as described and when you use it as a base to riff around. Additions I've made (at different times!) include mushrooms or courgettes sauted with garlic or green lentils (to eke it out when family turned up unexpectedly - they thought it was scrumptious). It's now one of my central repertoire.
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?