Butternut Squash Chilli or Chili Sans Carne
Butternut squash chilli, or chilli sans carne as I like to call it, is loaded with warming spices, beans & earthy-sweet pumpkin.
It is vegetarian and easy, simple to cook, 10-15 minutes work, then you can walk away and let it simmer for an hour!
Vegetarian Butternut Squash Chilli Con "Carne"
This veggie butternut squash chilli 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 50 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, much like my vegan chickpea chilli recipe.
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 chilli.
It is different! When I am cooking food sans meat, I like to celebrate the difference rather than attempt to substitute meat.
This recipe is a celebration of squash and pumpkin. It joins recipes like roasted butternut squash pasta, pumpkin Curry and butternut Squash Tagine.
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 or 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 vegetarian chilli con carne will store in the fridge for around a week. Reheat it in a saucepan over a medium-low heat covered with a lid, adding just a splash of water.
What can I do with leftover squash?
Buying squash and pumpkin for a small family or a couple can be difficult; they are often large beasts!
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 butternut squash 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.
Serving Suggestions
I usually serve this with brown rice and some snipped chives and a dollop of sour cream.
This cashew nut cream would make for a great vegan substitution and you could substitute the honey for maple syrup.
You could also add a generous sprinkle of sharp Cheddar cheese.
This works equally well with toasted millet or bulgur wheat.
It is also amazing wrapped in a flour or corn tortilla with some crispy lettuce!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 24cm or 10" saucepan or Dutch oven with a lid.
- Chopping board.
- Kitchen knife.
- Vegetable peeler
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Stirring and serving spoons.
Vegetarian Butternut Squash Chilli con "Carne" Recipe
Ingredients
- 1 Small Butternut Squash 600-700g (3 Heaped Cups or 500g Prepared)
- 1 Small Onion 100g
- 1 Red Chilli Pepper (Go as hot or mild as you like)
- 3 Cloves Garlic
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- ½ teaspoon Sweet Paprika
- ½ teaspoon Cayenne Pepper
- 225 g Tomato Passata 1 Cup
- 75 ml Water ⅓ Cup
- 1 tablespoon Chipotle Chilli Paste
- ½ teaspoon Cocoa Powder ⅓ Cup
- 400 g Tin of Kidney Beans 14oz (240g Net Weight)
- 20 g Honey 1 Tbsp
- ½-¾ teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Cooking Oil
Instructions
- Peel and cut the butternut squash into 2.5cm (1") cubes.
- Cut the onion into a 5-6mm (¼") dice.
- Slice the chilli pepper into rounds as finely as you can.
- Finely chop the garlic cloves.
- Heat the oil over a medium heat in a medium (20cm or 8") saucepan or Dutch oven. Add the onion and chilli, then cook for 5 minutes.
- Throw in the garlic and cook for a further minute.
- Then add the squash, coriander, paprika, cayenne, cumin and oregano, stir and cook for 3-5 minutes, stirring regularly.
- Pour in the passata and water, followed by the cocoa powder, kidney beans, honey, chipotle chilli paste, 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.
I made this a few days ago, and while I used an acorn squash, and had to substitute canned cooked tomato for the passata, it was a truly lovely meal especially for a cold nasty night. The passata would have given it a lighter and fresher flavor. Next time I will use that, and may use either cranberry beans or black beans.
So glad you enjoyed it Gina, thank you so much for taking the time to let me know!
Yum! I love how thick this recipe is and you can pair it with brown rice. Well done!
YUM! Pumpkin is such a nice addition to this recipe. It snowed here again today so a bowl of chili sounds delightful!
Thank you for sharing this recipe, we are always looking vegetarian recipe for Fridays and this Pumpkin Chili is perfect.
Yum! I love how thick this recipe is and you can pair it with brown rice. Well done!
Thanks Amanda
YUM! Pumpkin is such a nice addition to this recipe. It snowed here again today so a bowl of chili sounds delightful!
Thanks Julie
Thank you for sharing this recipe, we are always looking vegetarian recipe for Fridays and this Pumpkin Chili is perfect.
Thanks Melve.
Never would have come up with something like this myself. And of course, it looks fabulous.
Thank you, a favourite of ours!
I have GOT to try this - love the idea of using seasonal ingredients.
It's a good un, my wifes favourite at the moment... I try and stick to seasonal ingredients, primarily because they are free and I am tight 😉
Sounds delicious! like that the pumpkin is so well seasoned as I'm a fan of strong flavors in my comfort food (usually)
Thanks Mary, I love big and strong flavours too 🙂
I am NOT a big pumpkin fan, but I could get behind this one, Brian! Looks lovely.
I was never on the Pumpkin bandwagon until last year and now I can't get enough!
This is an awesome idea! I can't wait to try it! 🙂
Thank you, it is really tasty.
Wow! And I thought our days were short! 3:45... yuck! Anyways, this chili looks diving. I'm sure the pumpkin adds an awesome flavor and texture!
Thank you, I quite like the early nights... We fire up the log burner curl up on the sofa with a glass of something nice and relax, it does get a bit taxing by the end of winter though.
I adore chili...any kind of chili! And this pumpkin chili looks completely amazing - can't wait to give this a try ... especially with it being pumpkin season here!
Same here on both loving chili and it being pumpkin season... When life gives you lemons and all that 😉
I haven't tried pumpkin chili yet, but I definitely want to try it after seeing your recipe. This looks so delicious and the photos are beautiful!!
Thank you Sherri, I love pumpkin chili a wonderful quick solution to needing a bit of spice.
Your post and photos convince me to try vegetarian dishes, and to be more adventurous with pumpkin, which is my childhood nemesis....chili is definitely the way to go!
Cheers Ange... Despite being a committed carnivore I cook loads of vegetarian food, it is typically cheap (even cheaper now I grow it all) and usually pretty quick and easy to cook... I have a recipe for a beef chili that takes 6-8 hours to cook this is done and dusted and on the table in 40 or so minutes 🙂
@Brian Jones, it actually takes a lot longer than 40 mins! That was my main reason for choosing this recipe and it’s already been 45 mins with no sign of being ready for another 15 mins or so! We’re all very hungry and that turns me hangry! It wasn’t til the last part of the method that you state ‘simmer for 50-55 mins’
I’m sure it’ll be lovely but please update your timings!
Hi Doris...
I am so sorry. I updated this recipe recently and changed the methodology quite a lot but it would seem that I forgot to update the headline timing. Thanks for letting me know, I have updated that now!
Brian
Thanks Tamara, I hope it lives up to expectations... Let me know how you get on 🙂
That looks like a delicious bowl of comfort food for this time of year
Cheers Paul... It certainly works for us, glad we have loads of Pumpkin this year, we are gonna be making this a lot!
This looks heavenly! What a perfect comforting dinner!
Tank you Annie,it certainly is one of those homely warming dishes 🙂
LOL, pumpkin and sweet paprika - this chili has traveled! And sounds delicious... That will be a very nice Something Different to do with my red beans...
Haha Anne... Just like me 😉
Pumpkin is awesome...it can be used in both savoury and sweet. Works well in this dish....lots of flavour and good for you too!!
It certainly is Gloria, however I have never eaten pumpkin in anything sweet... It seems to be very common on the other side of the pond but not something I have experienced here in Europe.
We eat chili over rice, as well! The flavours in this dish are on point. Perfect for the cold front we are currently facing.
Thank you Jacqueline, rice with chili was just the way it was served when I was growing up and it is such a favourite I rarel waiver, buzt I do like whole grain rice over white due to the nutty flavour it has.
I love this idea! I can't wait to give this a shot sometime. Great photos, as well! I love the color pop and the styling.
Thanks Dana, glad you like the recipe... Looking forward to see how you get on with it 🙂
Oh my, this is not only super flavorful with pumpkin but spicy, too - love it, Brian! The ingredients are so enticing and love that you included a little honey. I don't eat much pumpkin during this pumpkin mania time but I will gobble this down in a heartbeat! Thanks for a great recipe 🙂
Thank you very much Robyn, it is definitely a corker in many ways I prefer this to a traditional beef chili... It is fresh and simple but full of bucket loads of flavour 🙂
Ooh, I love a veggie chilli and this one looks delicious! I like that you've used big chunks of pumpkin. This will be great now that the nights are drawing in 🙂
Thanks Helen, it certainly is a big bowl of warming joy and I love a pumpkin chili... Ah heck I just love pumpkin 😀
Yum, I'm loving this recipe. I'm always after vegetarian meal ideas and this is a good one.
Thanks Cristie, we love this one... So much so that my wife demand I post the recipe ahead of schedule so that she can make it and it is not just stuck in my head 😀
I have Hawaiian friends who eat rice with EVERYthing and they totally turned me on to serving chili over rice. Love it!
Thank Meaghan, I was always bought up with chili and rice either that or smothered over a baked potato but I figured rice for this as baked potato and pumpkin was not the nest idea 😉