Photo of Butternut squash chilli with crisp tortilla strips by WW

Butternut squash chilli with crisp tortilla strips

Points® value
Total Time
1 hr 5 min
15 min
50 min
Veggie? Tick. Bit of spice? Tick. Served in a bowl? Tick. This dish is bang on trend!


Calorie controlled cooking spray

4 spray(s)


1 medium, finely diced

Butternut Squash

500 g, cubed


3 clove(s), crushed

Chilli Powder

1 tablespoon(s), level, mild

Ground Cumin

2 teaspoon(s), level


1 teaspoon(s), level, smoked

Chilli flakes

1 teaspoon(s), level, chipotle

Tinned Tomatoes

2 can(s), large, chopped

Kidney Beans, cooked

2 can(s), large, drained, drained and rinsed

Tomato Purèe

3 tablespoon(s), level

Sweetcorn, tinned, drained

1 can(s), large

WW White Wraps

3 individual


1 medium, peeled, stone removed and chopped, to serve

Chilli, green or red

1 individual, jalapeno, thinly sliced, to serve

Coriander, fresh

2 tablespoon(s), to serve


½ medium, cut into wedges, to serve


  1. Mist a large nonstick pan with cooking spray, add the onion and squash and cook over a medium heat for 8-10 minutes, until the onion has softened.
  2. Stir in the garlic and spices and cook for 1-2 minutes. Add the tomatoes, beans, tomato purée and 200ml water. Stir well, bring to a boil then reduce the heat and simmer, stirring occasionally, for 30 minutes, until the squash is tender. Add the sweetcorn during the final 5 minutes of cooking time.
  3. Meanwhile, prepare the tortilla strips. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut the wraps into 2cm-wide strips then arrange the strips in a single layer on a large baking tray. Mist all over with cooking spray, then season and bake for 10-12 minutes, turning halfway, until crisp and golden
  4. Serve the chilli and tortillas with the avocado, jalapeño, coriander and lime


Too spicy? Serve topped with fat-free natural yogurt, if you like.