Squash and Kidney Bean Chilli

This is a recipe I first made a few years ago but, being terrible at taking photographs in artificial light, I uploaded it and found to be pretty much ignored by everyone. Which is fair enough. Ugly photos don’t help anything.

However, my darling Garry bought me a light box for Christmas and so I’m getting better at taking photos in low light. This is the first of the 100 or so recipes I’ve pulled off the site in order to make them prettier and better, so for the next bazillion years expect to see them slowly re-emerging.

Anyway, squash and kidney bean chilli. This is an excellent recipe to make on a Sunday night and take to work with you throughout the week as it freezes very well. It’s also vegetarian. In fact, it’s vegan. My friend Lauren came round for dinner on Sunday and as she’s doing Veganuary I decided to make her this. It went down very well. She said she liked it (although admittedly she could be lying) but I really think she did. I certainly did. 


I like cooking the butternut squash in the pan until it’s just starting to get soft, spraying with more oil as we go so that by the time you’ve boiled the tomatoes and stock and squash together it’s starting to break down. It’s a texture thing. But, of course, if you prefer more bite to your butternut you don’t have to cook it this way…

This chilli is tasty and filling and full of goodness. I hope you enjoy it. And if you do, please subscribe for more recipes – the box is in the sidebar on the right! 

Squash and Kidney Bean Chilli
Serves 4
A warm, filling chilli that's full of goodness and reheats excellently if you'd like to take it to work
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1 red onion, sliced
  2. 2 garlic cloves, minced
  3. 1 red chilli, diced
  4. 1 tablespoon of smoked paprika
  5. 1 tablespoon of oregano
  6. 1/2 a tablespoon of cumin
  7. 1 teaspoon of ground ginger
  8. 1/2 teaspoon of Chinese five spice
  9. 1 can of chopped tomatoes
  10. 1 butternut squash — peeled, deseeded and diced
  11. 4 carrots, cut into chunks or rounds
  12. 1 can of kidney beans
  13. 1 can of baked beans in tomato sauce
  14. 250ml vegetable stock
  15. A handful of coriander leaves, roughly chopped
  1. Add oil to a large pan and put over a medium-high heat. Then add the onions, chilli and garlic and cook them until the onions are soft
  2. Add the butternut squash. Stir for five minutes or so, then add the spices. Stir to coat
  3. Tip in the tomatoes, beans, stock and sliced carrots. Stir through the coriander. Bring to the boil, then reduce the heat so it's simmering. Partially cover and simmer for 15 minutes
  4. Remove the lid and simmer for another 10 minutes
  5. Serve
  1. If you need to serve more than four people, you could always add some rice and/or salad
She Cooks, She Eats http://www.shecookssheeats.co.uk/



  1. says

    Ooh this looks delish Amy! Sorry I’ve been slack on the curry photo front. We have had hodge podge of meals all week. I made the worst lunch ever monday night for work the next day. Giant cous cous with chickpeas with grated carrot and fried onion and pepper. EURGH!!

    I’m making chocolate meringue with forest fruits with my mum for a family gathering on Saturday though so will try and send you the evidence. It’s amazing but sadly not particularly slimming world friendly.

    Hope your week is going well! Milkshake tonight, YAY!

    Jo x

    • says

      Pah. You don’t always need to be SW friendly.

      Giant cous cous? What’s that? I’m intrigued!

      Enjoy your milkshake. I’ll pretend I’m not jealous x

  2. says

    The milkshake was lovely but had to forgo toast when I got home from work. That is something I won’t go without, so it’s the milkshake’s time to say bye bye I think (not forever obvs!). Ha!

    I found the giant wholegrain cous cous in Waitrose, in their lovelife range. If I hadn’t mixed it with the hot chilli powder I think I may have enjoyed it a bit more.

    I think single cream instead of double will be just as yummy! I’m off plan today as well as I have a friend coming up from Brighton for pizza :) She’s had a horrible week so hopefully junk food will cheer her up temporarily!

    Have a good weekend!

    Jo x

  3. says

    I made a version of this for dinner tonight, substituting tinned chickpeas for carrots, which I’m not so keen on in non-European dishes. The chickpeas gave a lovely contrast in texture, and I love the smokiness of the paprika in this dish. With some pitta bread, it went down a treat! :)

    • says

      Ooo, I like the increase of pulses! I might add chickpeas AND carrots next time I make this. I’m greedy like that. Glad you enjoyed it!

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