Butternut squash chilli, or chili sans carne as I like to call it is loaded with warming spices, beans & earthy-sweet pumpkin.
It is vegan and easy simple to cook, 10-15 minutes work then you can walk away and let it simmer for an hour!
Vegan Pumpkin Chilli.
This veggie butternut squash chili recipe is definitely a winter warming favourite in our household. It is a really quick and simple meal that can be on your table in 40 minutes and 10 minutes of that is preparation time.
It is full of all the flavours you associate with a good Chili Con Carne but completely meat free.
Flavours like cumin, tomato, beans, and of course chilli pepper but the sweet earthiness of the butternut squash remains the star of the show.
Of course, this is no better, or indeed worse than a beef or pork chili.
It is different! When I am cooking food sans meat I like to celebrate the difference rather than attempt to substitute meat.
This recipe can be made with pretty much any member of the pumpkin family. Although I would avoid stringy varieties like spaghetti squash.
Frequently Asked Questions?
Can I use different types of squash?
Yes… But they do all take different amounts of time to cook, depending on ripeness and moisture content.
To be honest the same is true of squash ort pumpkin within the same type. I usually give myself an hour to make this recipe but start checking whether it is cooked after half an hour.
Will this recipe store?
This vegan chili con carne will store in the fridge for around a week. Reheat it in a sauce pan over a medium-low heat covered with a lid, adding just a splash of water.
What can I do with left over squash?
Buying squash and pumpkin for a small family or a couple can be difficult, they are often large beasties!
I usually drizzle any leftover pumpkin with oil and season with salt and roast for an hour then mash and freeze. I use the puree in my pureed pumpkin risotto it is also great in butternut squash soup.
It will freeze for up to 3 months.
I also have links to a few other recipes for squash littered throughout this recipe.
I usually serve this with brown rice and some snipped chives. I’m not vegan so will often add a satisfying dollop of sour cream too.
You could also add a generous sprinkle of sharp Cheddar cheese.
This cashew nut cream would make for a great vegan substitution.
It is also amazing wrapped in a flour or corn tortilla with some crispy lettuce!
Who said chili needs beef? This spicy vegetarian butternut squash chili will surprise and delight even the most committed of carnivores!
- 350g (2 Heaped Cups) Butternut Squash
- 100g (⅔ Cup) Onion
- 1 Red Chilli Pepper
- 3 Cloves Garlic
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Dried Oregano
- ½ Tsp Sweet Paprika
- ½ Tsp Spicy Paprika
- 225g (1 Cup) Tomato Passata
- 75ml (⅓ Cup) Water
- 1/2 Tsp Cocoa Powder
- 200g (1 Cup) Cooked Kidney Beans
- 1 Tbsp Honey
- ½-¾ Tsp Salt
- ½ Tsp Pepper
- 1 Tbsp Cooking Oil
- Peel and cut the butternut squash into 2.5cm cubes.
- Cut the onion into a 5-7mm dice.
- Slice the chilli pepper into rounds as finely as you can.
- Mash the garlic cloves.
- Heat the oil over a medium heat in a medium (20cm or 8") pan.
- Add the onion and chili then cook for 5 minutes.
- Throw in the garlic and cook for a further minute.
- Then add the pumpkin, coriander, paprika, cumin and oregano stir and cook for 5 minutes, stirring occasionally.
- Pour in the passata and water followed by the cocoa powder, kidney beans, honey, salt and pepper and stir.
- Add a lid and cook on a gentle simmer for 55-60 minutes or until the butternut squash is tender.
Amount Per Serving: Calories: 364Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 895mgCarbohydrates: 65gFiber: 16gSugar: 19gProtein: 13g
Calorific details are provided by a third-party application and are to be used as indicative figures only.