Squash and black bean chilli (vegan)


    2 onion squashes

    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 find them,

    use 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 tin chopped tomatoes

    2 x 400g tins black beans, rinsed and drained

    1 lime, juice only

    small bunch coriander, leaves finely chopped

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Main serves 4

Bit cold? Alan and Vicki Mowat of Riverford Bath reckon this should thaw you out nicely.

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Heat the oven to 180C/350F/gas mark 4.


Cut the squashes in half, scoop out the seeds and pulp, and roast for 30-45 minutes until tender.


Meanwhile, make the chilli. 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


Stir in the garlic, and cook for another minute. Add the chilli, herbs and cumin, and season with about 1-2 tsp salt and 1 tsp black pepper. 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. Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste.


Fill each roasted half with the chilli mixture. Finish with vegan cheese crumbled over the top, and/or a drizzle of vegan cream, if you like.

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