Super Quick Vegan Chilli

by | Sep 17, 2021 | Dinner, Recipe | 0 comments

Serves 2 – 3


  • 1 tbsp coconut oil
  • 1 red onion, finely chopped
  • 1 red chilli, finely chopped
  • 1 red pepper, diced
  • 1 clove garlic, finely chopped
  • 300g butternut squash, peeled and cubed
  • 1 tsp chilli powder, 1 tsp ground cumin
  • 400g can crushed tomatoes
  • 200ml water
  • 1 veg stock cube
  • 400g can mixed beans, rinsed (or your choice of beans)
  • 400g green lentils, rinsed
  • Salt + pepper to taste
  • Bunch chopped coriander for serving
  • 1 avocado, diced, for serving
  • Cooked quinoa if hungry (Tilda pouch)


  1. In a large saucepan, gently sauté the onion, chillipepper, red pepper and garlic in the coconut oil.
  2. Add the butternut squash and mix in the chillipowder and cumin.
  3. Stir in the tomatoes, then add the beans andlentils, followed by the water and stock cube.
  4. Leave to simmer for about 15 minutes, or until thesquash is tender.
  5. Serve with fresh coriander and sliced avocado
  6. If you are especially hungry, serve with 2-3tablespoons of cooked quinoa per person.

Hi there! I’m Ionela, but you can call me Ella. I’m a certified Health and Nutrition Coach, Skin therapist and mom living in the beautiful Galway, passionate about the powerful effects of nutrition.

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