Mixed bean and butternut chilli

    40 min

    Easy, rich and hearty vegetarian chilli which is a firm favourite with the whole family. We like it best with rice and grated cheese, but it's also good in tortilla wraps or with a jacket potato. Makes a large batch so it's good for a crowd, or freeze half for later.

    37 people made this

    Serves: 8 

    • 2 tablespoons sunflower oil
    • 2 cloves garlic, finely sliced
    • 1 onion, chopped
    • 1 yellow pepper, diced
    • 1 medium butternut squash, in 1cm dice
    • 2 teaspoons chilli powder
    • 3 (400g) tins chopped tomatoes
    • 1 tablespoon paprika
    • 1 tablespoon Worcestershire sauce
    • 2 (400g) tins mixed beans, drained and rinsed
    • 2 to 3 tablespoons dark brown soft sugar
    • salt and pepper to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oil in a large flameproof casserole dish, over a medium heat. Add the vegetables and fry gently until softened.
    2. Add the chilli powder, or a little more if you like it hot, and continue to fry for 1 minute. Next, add the tomatoes, paprika, Worcestershire sauce and beans. Bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
    3. Stir in the sugar according to taste. Simmer for another 5 minutes, season with salt and pepper and serve.


    Make sure you use vegetarian Worcestershire sauce if serving to vegetarians or vegans!

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    Reviews in English (6)


    Really liked this! The butternut squash worked really well with it.  -  23 Jan 2011


    As I mentioned in 'tips', please use a vegetarian worcestershire sauce if serving to vegetarians. Biona Organic make a nice one.  -  11 Sep 2012


    I noticed the Vegetarian tag for this recipe, but I have to say - Worcestershire sauce is NOT vegetarian, due to production methods used.  -  07 Feb 2012