Roasted Butternut squash, aubergine and black bean chilli with tenderstem broccoli and quinoa

I am obsessed with chilli! It is one of my all time favourite meals to cook and to eat. This recipe is so delicious, nourishing and so warming. The chilli itself freezes great so you can make a big batch of this and save it for later. This recipe is vegan friendly and gluten-free. 



  • 1 Medium butternut squash, peeled, de-seeded and cubed 
  • 1 Medium Aubergine, cubed
  • 1 Brown Onion, peeled and finely sliced 
  • 1 Red Pepper, de-seeded, stem removed and chopped into bite sized chunks
  • 2 Cloves of garlic, crushed
  • 1 Tin of Black beans, drained and rinsed
  • 1 Tin of plum tomatoes
  • Dark Chocolate, roughly 10g
  • 2 Teaspoon : Smoked Paprika
  • 2 Teaspoon : Ground Cumin
  • 1 Teaspoon : Cumin Seeds
  • 2 Teaspoons : Hot Chilli powder
  • 1 Teaspoon : Dried Oregano
  • Pinch of Salt & Pepper
  • Tablespoon of olive oil for cooking
  • 1 vegetable stock cube
  • 200g Tenderstem Broccoli
  • 150g Quinoa 


1.Preheat the oven to 200’c . Toss the prepared squash in a little olive oil, a pinch of salt and pepper 1 teaspoon of paprika, 1 teaspoon of ground cumin and 1 teaspoon of chilli powder. Bake for 20 minuets until slightly caramelized. Set aside when done.

2.Whilst the squash is baking heat the oil over a medium heath in a saucepan (with a lid!) Add the sliced onion with a pinch of salt and cook for roughly 7-10 minuets until soft. Dissolve the stock cube in 200mls of boiling water and set aside. 

3.Add the garlic to the pan, stir and then cook for a couple minuets before adding the remaining spices and oregano. Cook for a further 2 minuets and then tip the prepared red pepper and aubergine into the pan. Stir so the onion, garlic and aubergine, pepper are coated in the spices. Sautee for a few minuets then tip in the tinned tomatoes and the stock, stir and bring the pan to boil and then reduce to a simmer. Leave to simmer for about 10 minuets.

4.When the squash is cooked, remove from the oven and then tip into the chilli pot, stir, cover the pan with a lid and cook for 30-35 minuets, stirring occasionally. After 30 minuets or so add the chocolate to the pan and replace the lid, the chocolate will melt into the chilli after a few minuets. Tip the beans into the chilli, stir and cook for a further five minuets. Remove the chilli from the heat and leave until you are ready to eat – I like to make this dish the day before so all the spices can marry together!

5.Cook the quinoa according to the packed instructions and steam the broccoli for 5 minuets.  

6.Serve with yoghurt, sautéed broccoli and quinoa. I love crumbling feta cheese over the chilli and garnishing with sliced red chilli and fresh coriander leaves.


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