Vegetarian chili with butternut squash and wheat berries

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Vegetarian chili with roasted butterbut squash and wheatberries.

Yields 6


  • 450g (1lb) butternut squash
  • olive oil for drizzling
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon red pepper flakes
  • 4 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red pepper flakes
  • 1 (540 ml) can red kidney beans, rinsed
  • 1 (540 ml) can black beans, rinsed
  • 1 (796 ml) can no-salt-added diced tomatoes, undrained
  • 1/2 cup cooked wheat berries
  • pepitas (pumpkin seeds), to serve
  • fresh cilantro, to serve
  • sour cream, to serve


  1. Pre-heat the oven to 375˚F.
  2. Peel the squash and cut it into small cubes and place in a bowl.
  3. Coat the squash in olive oil, cumin and red pepper flakes and spread evenly on a baking tray lined with parchment paper.
  4. Roast for about 40 minutes – the cubes will still be a little firm.
  5. Remove from the oven and drain on a paper towel until you are ready to use them in the chill.
  6. Meanwhile heat olive oil in a large pot over medium-high heat.
  7. Satué the onion and garlic for a few minutes until they begin to soften, but not colour.
  8. Add the cumin, coriander and red pepper flakes and sauté until fragrant.
  9. Add the beans and tomatoes and stir to combine.
  10. Decrease the heat, cover and simmer for about 10-15 minutes.
  11. Remove the lid and add the butternut squash.
  12. Cook for another 10 minutes.
  13. Add the cooked wheat berries and stir to warm them through.
  14. Serve topped with sour cream, chopped fresh cilantro and pepitas.


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