Pic of Squash and black bean chilli

Squash and black bean chilli

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Vegetarian mains

Squash and black bean chilli

Main Serves 4 1h 30 min
Either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli. The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla. If you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash.


  • 1 medium butternut, large onion or smallish crown prince squash
  • 2 tbsp olive oil, plus extra for roasting
  • 1 large onion, chopped
  • 4 celery sticks, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 3 large garlic cloves, crushed
  • 1–2 tsp crushed chipotle chillies (if you can't source them, substitute another fresh or dried red chilli)
  • 1 tsp dried marjoram or handful of fresh oregano
  • 2 bay leaves
  • 2 tsp ground cumin
  • 1 x 400g can chopped tomatoes
  • 2 x 400g cans black beans, rinsed and drained
  • juice of 1 lime (approx. 2 tbsp)
  • small bunch of coriander, finely chopped
  • salt and black pepper
  • grated cheese and/or soured cream, to serve (optional)
Image of Squash and black bean chilli


Prep time: 15 min
Cooking time: 1h 15 min
  • Step 1

    Heat the oven to 180°C/Gas Mark 4. If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and bake in the oven for about 40 mins. Alternatively, roast in chunks. Heat the oil in a large heavy pan over a medium–high heat. Add the onion and celery.
  • Step 2

    Reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.
  • Step 3

    Stir in the garlic, and cook for another minute. Add the chilli, 1–2 teaspoons of salt, 1 teaspoon of black pepper, the herbs and cumin. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes.
  • Step 4

    Stir in the beans and continue to simmer for a further 10 minutes. Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste.
  • Step 5

    If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture. Top with grated cheese or soured cream (or both), if you like.

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