Black Bean and Butternut Chilli

Loads of ingredients, loads of flavour

A fair amount of effort goes into Black Bean and Butternut Chilli from Tom Kerridge, but what an imaginative and substantial vegetarian chilli this is. Cutting out the tortilla chips topped with the sour cream, spring onions and avocado (as I did) takes this meal down to a more palatable 406 calories, however if you’re serving this to guests you might want to keep them in for a proper vege feast.

If you’ve got any spare butternut squash, have a pop at butternut squash pilaf or home-made butternut squash tortellini if you’ve got plenty of time to yourself, or your Christmas visiting relatives are annoying you.

Recipe: Black Bean and Butternut Chilli

Calories: 553 per serving (leaving off the soured cream and tortilla chips will save you 147 calories)

Serves: 4

Book: Tom Kerridge – Lose Weight & Get Fit

Prep time: Approx 45 mins

Cooking time: Approx 35 mins


  • 700g peeled, deseeded butternut squash
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 3 garlic cloves (finely chopped)
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tbsp chipotle paste
  • 500ml fresh vegetable stock
  • 400g tin chopped tomatoes
  • 1 red pepper (cored, deseeded and cut into large dice)
  • 1 green pepper (cored, deseeded and cut into large dice)
  • 2 x 400g tins black beans, drained (470g total drained weight)

To finish and serve:

  • 1 ripe avocado
  • 2 spring onions
  • 2 large handfuls of coriander leaves (roughly chopped)
  • 4 tbsp reduced-fat soured cream
  • 100g tortilla chips

Cost per portion: Approx £1.53


Cut the butternut squash into 2.5cm chunks. Heat the oil in a large non-stick saucepan over a medium-high heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and squash and cook for 2–3 minutes.

Sprinkle in the cumin and paprika, stir well and cook for 1 minute. Add the oregano, chipotle paste, stock and tomatoes, stir again and bring to a simmer. Cook for 10 minutes.

Add the diced peppers and black beans to the pan. Put the lid on and cook for 15–20 minutes or until the squash is tender and the sauce is thickened.

In the meantime, halve, stone and peel the avocado, then dice the flesh. Finely slice the spring onions on an angle.

Stir half the coriander through the chilli and divide between warmed bowls. Top each portion with a dollop of soured cream, diced avocado, spring onions and the remaining coriander. Grind over some pepper and serve tortilla chips on the side for crunch.


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