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Mixed Bean and Butternut Chilli

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Recipe based on one from All Recipes.

See the ingredients for a simple swap to make this recipe vegan.


  • 2 tbsp oil
  • 2 cloves garlic, finely sliced
  • 1 onion, chopped
  • 1 yellow or red 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 (omit if vegetarian or vegan, or use a vegan version –  True Food sells Biona Worcester Sauce, which is vegan)
  • 2 (400g) tins beans of your choice, drained and rinsed
  • 2 to 3 tablespoons dark brown soft sugar
  • salt and pepper to taste


  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 and continue to fry for 1 minute.
  3. Next, add the tomatoes, paprika, Worcestershire sauce and beans. Bring to the boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
  4. Stir in the sugar according to taste. Simmer for another 5 minutes, season with salt and pepper and serve.
  5. Rice, crusty bread or mashed potatoes are suggested accompaniments.

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