Mexican Squash and Red Bean Chilli with lemon, coriander and sour cream

10 Mar

This is an easy vegetarian version of a Mexican chilli that is really versatile. This recipe makes a lot for two people so I always have leftovers. You can serve it on its own in a bowl with sour cream, grated cheese and fresh coriander on top (above). Or use it as a stuffing for tacos, just put some soft tortillas in the oven or under the grill to warm, pile the squash and bean chilli on one side of the tortilla, use the same toppings and fold it in half.

Or put the chilli in an ovenproof gratin dish top with nachos, and grated cheese and bake in a moderate oven for about 20 minutes until it is warmed through and the cheese is bubbling. Top with guacamole and sour cream. Or use it as a stuffing for peppers. Just remove the top, seeds and membrane from a bell pepper and spoon in the chilli filling right up to the top. Top with grated cheese, oregano and drizzle with olive oil. Bake for about 25 minutes. Or halve a long green pepper lengthways, take out the seeds etc and pile the chilli in both halves like I did with this rice dish.

My favourite is just to serve it in a bowl with a spoon and a wedge of lemon or lime in front of the TV. This is Friday night comfort food at it’s best…

Butternut Squash & Red Bean Chilli Recipe

serves 4, vegetarian, vegan without the toppings

  • 1/2 butternut squash, about 750 gr, peeled if you like and cut into 1/2 inch chunks
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 cloves garlic, finely chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 or 2 chillis, deseeded and chopped
  • 1/4 tsp chilli powder
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp salt & 1/2 tsp black pepper
  • 1 tin chopped tomatoes 400 gr
  • 200-400 gr cooked kidney/red beans, rinsed
  • about 500 ml veg stock
  • a big handful of coriander leaves and stalks, chopped plus leaves for garnish
  • 1 lemon or lime
  • sour cream
  • grated cheese (I used Manchego)

Heat the oil in a large pot over a medium heat, add in the onions & chillis and cook for few minutes until the onions have softened and are translucent. Add in the garlic and cook for another minute, being careful not to burn the garlic. Stir in the red & green peppers, chilli powder, cayenne, cumin, oregano, coriander stalks, salt & pepper. Next add in the tomatoes, the squash cubes and the veg stock, it should just cover the squash. Bring to the boil then lower the heat and simmer for about 10 minutes.

Add in the rinsed beans, stir and cook for another 15 – 20 minutes until your squash is tender. Check for seasoning, add more salt if necessary and stir in the chopped coriander leaves. When ready to serve squeeze over some fresh lemon or lime juice and serve in warmed bowls topped with grated cheese, sour cream, and extra coriander leaves.

Sit back, relax and enjoy………..


18 Responses to “Mexican Squash and Red Bean Chilli with lemon, coriander and sour cream”

  1. Jill Colonna March 10, 2011 at 7:55 pm #

    Keep this up and you’re going to be responsible for me turning vegetarian again! This looks delicious and love the idea of stuffing the peppers with it, too. Looks SO good.

  2. yumtherapy March 10, 2011 at 7:57 pm #

    Mmm, I love the idea of using butternut squash in chili!

  3. Cakewhiz March 10, 2011 at 8:22 pm #

    I think i would be in heaven if i had them in stuffed peppers. You are right….what a versarile dish. Awesome!

  4. Dawn Hutchins March 10, 2011 at 8:41 pm #

    Hi! I found you through Kitchen Meditation when I saw your comment. I LOVE this recipe. I need to peel my darn butternut squash and use it but I keep putting it off.

  5. Susan March 10, 2011 at 8:56 pm #

    Really great recipe and ideas for serving! Yummy photography, too!

  6. Kimberly(unrivaledkitch) March 10, 2011 at 9:31 pm #

    that looks super yummy good chili always has so many dashes of this and that its what makes it amazingly flavorful this recipe looks like it has it all.

    beautiful photos

  7. Anthony March 10, 2011 at 9:39 pm #

    Oh, those pictures looks so delicious. I want to try the stuffed peppers and the tacos and the squash!
    For more healthy vegetarian/vegan recipes, check at:
    Hope you find recipes that interest you.

  8. Robyn March 11, 2011 at 12:46 am #

    I love butternut squash, and I’m sure I would love this chili, it looks so good!

  9. sarah March 11, 2011 at 4:10 am #

    This looks so good, after living in Austin I am always on the search for new chili recipes, and I think this is one for the keeper pile. Can’t wait to try it!

  10. Medeja March 11, 2011 at 4:59 am #

    Vegetarian chili? I have never tried that 🙂

  11. Tammy McLeod March 11, 2011 at 6:34 am #

    Beautiful meal! Love the stuffed chilis.

  12. Meg (The Red Spoon) March 11, 2011 at 7:15 am #

    I love all the different ways to eat it! Chili tacos — I think my husband would LOVE if I made him that!

  13. happywhennothungry March 11, 2011 at 4:28 pm #

    I’m always looking for different chili recipes and yours looks amazing! I love that it has butternut squash in it too. Definitely delicious flavors. Love your photos too!

  14. Elle (Bromography) March 13, 2011 at 9:22 am #

    Wow…tempting even for a carnivore like me!

  15. thewonderingchef March 14, 2011 at 8:03 pm #

    I love the idea! I still have some squash in the kitchen i must use… might be vegetarian special comming up:)

  16. tiffany March 15, 2011 at 2:21 am #

    This chilli sounds flavorful, comforting and fresh! I want some right now! 🙂

  17. Gourmantine March 20, 2011 at 11:07 pm #

    Sounds delicious! I’m up for anything with butternut squash and coriander in it!


  1. Zucchini Green Chilli Cornbread « Cook Eat Live Vegetarian - October 4, 2011

    […] also be the perfect accompaniment to this Caribbean Chilli or this Chilli Sin Carne Soup or this Mexican Squash Chilli. Take your […]

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