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Butternut Squash & Black Bean Chilli Recipe




  • avocado or olive oil, for frying
  • 1 onion, diced
  • 375g peeled butternut squash, cut into small cubes
  • 2tbsp tomato purée
  • 1 large garlic clove, finely chopped
  • 3tsp ground cumin
  • 2tsp smoked paprika
  • ¼tsp ground cinnamon
  • ¼tsp cayenne pepper
  • 1 x 400g can crushed or chopped tomatoes in juices
  • 2 x 400g cans black beans in their liquid
  • salt, to taste

To serve

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


In a large saucepan with a lid, heat enough oil to cover the base of the pan over a medium heat.

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.

Add the tomato purée 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.

Cook covered for about 30 minutes, stirring occasionally, until the butternut is tender. You may need to add 120 ml or more water, if the chilli becomes too dry or thick for your liking. Serve with desired toppings.

Recipe from the Vital Vegan by Leah Vanderveldt, published by Ryland Peters & Small. Photography by Clare Winfield.


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