Butternut chilli

Vegetarian chilli recipe for 4 people, takes only 20 mins; recipe has vine tomato, olive oil, onion, garlic clove, bird's-eye chilli, cayenne pepper, oregano, bay leaf, butternut squash, green olive, red wine, stock cube, pimiento, black beans, chive and soured cream.

Butternut chilli

Butternut chilli

Recipe by Chef Soomro Course: Vegetarian chilli


Prep time

30 mins


  • Red Wine: 150ml red wine
  • Garlic Clove: 2 large garlic cloves, finely chopped
  • Olive Oil: 2 tbsp olive oil
  • Onion: 2 onions, finely chopped
  • Soured Cream: 175ml soured cream
  • Oregano: 1 tsp oregano
  • Vine Tomato: 600g medium vine tomatoes, or 400g can chopped or cherry tomatoes
  • Bird'S Eye Chilli: 1 red bird's-eye chilli, deseeded and finely chopped
  • Cayenne Pepper: 1 tsp cayenne pepper
  • Bay Leaf: 1 bay leaf
  • Butternut Squash: 600g butternut squash, peeled and cut into cubes
  • Green Olive: 12 pitted green olives, roughly chopped
  • Stock Cube: 1/2 vegetable stock cube
  • Pimiento: 200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped
  • Black Beans: 400g can black beans or red kidney beans, drained and rinsed
  • Chive: small bunch chives, snipped


  1. If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
  2. Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
  3. Add the peppers to the pan and check the seasoning. Add extra water if it's looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month - defrost overnight in the fridge before continuing with the recipe.
  4. Add the beans to the pan and reheat. Serve with chives and soured cream on the side.