Photo of Bean & butternut squash chilli by WW

Bean & butternut squash chilli

1 - 4
PersonalPoints™ per serving
Total Time
1 hr 5 min
10 min
55 min
Warm up on cooler evenings with this tasty one-pot dish.


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped


2 clove(s), crushed

Ground Cumin

½ tablespoons, level

Coriander, Dried

½ tablespoons, level, ground


1¼ tablespoons, level, smoked, 1/4 tablespoon is to serve

Onion Granules

3 g

Chipotle Paste

20 g

Coriander, fresh

3 tablespoons

Butternut Squash

600 g, cubed

Vegetable stock cube(s)

1 cube(s), to make 500ml

Tinned Tomatoes

1 can(s), large, chopped

Kidney Beans, cooked

2 can(s), large, drained

Fat Free Natural Yogurt

100 g


  1. Mist a large, lidded, nonstick pan with cooking spray and cook the onion for 6-8 minutes over a medium heat until soft. Add the garlic, cumin, ground coriander, smoked paprika and onion granules and cook for another 1 minute, stirring constantly.
  2. Add the chipotle paste, coriander stalks and butternut squash and cook for another 2 minutes, then add the stock and chopped tomatoes. Season to taste, then cover and gently simmer for 30 minutes. Add the beans and cook, uncovered, for another 15 minutes. Stir through most of the coriander leaves.
  3. Serve the chilli topped with the yogurt, with the remaining coriander leaves scattered over and a sprinkling of smoked paprika.


The chilli can be frozen in an airtight container for up to 2 months.