Butternut chilli

Butternut chilli

  • 1
  • 2
  • 3
  • 4
  • 5
(73 ratings)

Prep: 30 mins Cook: 1 hr

Easy

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.

Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Oregano

    Oregano

    or-ee-gar-no

    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

Method

  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.
balck777's picture
balck777
7th Sep, 2019
5.05
Really impressed. I made a couple of changes because I was missing a couple of the ingredients. Instead of cayenne pepper I used paprika and cumin, and I didn't have any olives so I put the whole stock cube in for the extra salt. My son who claims he doesn't like butternut squash ate it quite happily. My husband said it could be less watery, so next time I will simmer with the lid off for a few minutes. I thought it was delicious, and I'm looking forward to having the leftovers for lunch. I will definitely make this again.
amy_natalia
25th Aug, 2019
5.05
This was very nice. The only thing I added was a little smoked paprika and cumin, other than that left it as the recipe with red beans. Will defiantly be making it again :)
granta12
9th Jul, 2019
5.05
Very tasty, I doubled up on the spices and also used port instead of red wine.
LisaWB
25th Jun, 2019
5.05
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!
JayneD33
18th Jun, 2019
5.05
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
5.05
Delicious!
ailiejan
15th Mar, 2019
5.05
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.
Steph8691
14th Jan, 2019
5.05
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.
bethbiscuits
20th Dec, 2018
4.05
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
5.05
Very tasty! Was great at work for lunch on it's own.

Pages

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?