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Butternut Squash & Black Bean Chili

Dress up this hearty plant-based chili with some diced avocado or guacamole, plain Greek yogurt (instead of sour cream), chopped large spring onions/green onions and/or corn chips.


  • avocado or olive oil for frying
  • 1 medium onion , diced 375 g/3 cups peeled
  • 1 small to medium butternut squash , cut into small 1.5-cm/ ½-inch cubes
  • 2 tablespoons tomato purée/paste
  • 1 large garlic clove , finely chopped
  • 3 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 x 400-g/14-oz. can crushed or chopped tomatoes in juices
  • 2 x 400-g/14-oz. cans black beans in their liquid
  • salt , to taste

To Serve (optional)

  • diced avocado or guacamole
  • Greek yogurt or sour cream
  • chopped large spring onions/green onions
  • corn chips


  1. In a large saucepan with a lid, heat enough oil to cover the base of the pan over a medium heat.
  2. Add the onion, season with salt and cook for about 5 minutes until translucent. Add the butternut squash and cook, stirring occasionally, for 5 minutes.
  3. Add the tomato purée/paste and stir. Cook for 1 minute. Add the garlic, cumin, paprika, cinnamon and cayenne pepper and cook for 1 minute more. Pour in the tomatoes and black beans along with the liquid from the cans. Season with salt and reduce the heat to medium-low.
  4. Cook covered for about 30 minutes, stirring occasionally, until the butternut is tender. You may need to add 120 ml/½ cup or more water, if the chilli becomes too dry or thick for your liking. Serve with desired toppings.