Squash And Black Bean Chilli: Autumn Comfort

Squash And Black Bean Chilli: Autumn Comfort Food. Squash and black bean chilli, anyone?

Either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli.

The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla.

If you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash.

Squash And Black Bean Chilli: Autumn Comfort Food

Squash And Black Bean Chilli: Autumn Comfort Food:

serves 4

You Will Need:

  • 1 medium butternut, large onion or smallish crown prince squash
  • 2 tbsp olive oil, plus extra for roasting
  • 1 large onion, chopped
  • 4 celery sticks, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 3 large garlic cloves, crushed
  • 1–2 tsp crushed chipotle chillies (if you can’t source them, substitute another fresh or dried red chilli)
  • 1 tsp dried marjoram or handful of fresh oregano
  • 2 bay leaves
  • 2 tsp ground cumin
  • 1 x 400g can chopped tomatoes
  • 2 x 400g cans black beans, rinsed and drained
  • juice of 1 lime (approx. 2 tbsp)
  • small bunch of coriander, finely chopped
  • salt and black pepper
  • grated cheese and/or soured cream, to serve (optional)

Squash And Black Bean Chilli Method:

  1. Heat the oven to 180°C/Gas 4. If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and stuff each half; or roasting in chunks. 
  2. Heat the oil in a large heavy pan over a medium–high heat. Add the onion and celery. Reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.
  3. Stir in the garlic, and cook for another minute. Add the chilli, 1–2 teaspoons of salt, 1 teaspoon of black pepper, the herbs and cumin. 
  4. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes. Stir in the beans and continue to simmer for a further 10 minutes. 
  5. Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste. If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture. 
  6. Top with grated cheese or soured cream (or both), if you like.
Squash And Black Bean Chilli: Autumn Comfort Food

Squash And Black Bean Chilli: Autumn Comfort Food. Guest post from Riverford. No payment was received.

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Anonymous
    2 October 2016 / 16:47

    This looks so Tasty!

  2. kerry norris
    30 September 2016 / 19:33

    Oooh this looks lovely. I'm on a health kick at the moment so I'd be able to eat this. I love squash x

  3. Laura Hartley
    30 September 2016 / 19:17

    I've never cooked squash before! I love recipes like this (squashed peppers etc.) so I should try out this variation!

  4. Anna Maria
    28 September 2016 / 20:48

    What an amazing idea, i love squash and black beans i bet taste delish.

  5. beautyqueenuk
    28 September 2016 / 18:33

    I totally love this idea and I adore squash in all forms, I guess you could also use vegetables like Aubergine as well for the same effect x

    • 28 September 2016 / 19:17

      Whoo sounds yummy too 🙂 Thanks for stopping by ..

  6. Stella Olojola
    28 September 2016 / 08:50

    Wow. This looks yummy. I wish I could make this.

  7. Kara Guppy
    28 September 2016 / 04:38

    Looks like the perfect winter warmer, need to give it a try

  8. ana de jesus
    27 September 2016 / 22:31

    This is a perfect idea! I love squash and black bean chili would make it the ultimate autumn comforter!

  9. Evelina
    27 September 2016 / 20:11

    This looks divine! I am trying to eat less meat but I am struggling finding good vegetarian recipes. Your one is the winner! Definitely going to try it myself.

  10. Jemma
    27 September 2016 / 18:36

    Looks yummy! Definitely going to try, never thought of combining the two!

  11. Laura Dove
    27 September 2016 / 17:06

    Oh WOW this looks amazing!! We love chilli here and always put butternut squash in it, I just never thought to serve it in there too! Def going to try this, thank you so much for sharing!

    • 28 September 2016 / 11:11

      Thanks for the lovely comment Laura 🙂

  12. Mumdadplus4
    27 September 2016 / 16:08

    Oh my this looks and sounds amazing I am adding this to shopping list for next weeks meals

  13. Dean B
    27 September 2016 / 13:02

    I just bought squash to make into soup the last time we shopped. I must say, I'm really enjoying your recipes. This is one to try! 🙂

    • Clairejustine oxox
      27 September 2016 / 21:15

      Thanks Dean 🙂

  14. pinkoddy
    27 September 2016 / 11:42

    Looks and sounds amazing thank you

  15. Coffeeandbubbles
    27 September 2016 / 11:24

    Great pictures and this sounds so tasty! Thanks for the recipe!

  16. Tamar SB
    25 September 2016 / 13:16

    Oh I love this! Totally making!