The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Three Bean Squash Chilli with Brown Rice & Guacamole
Roasted butternut squash is sweet, satisfying and completely delicious in this veggie chilli. Limey guacamole adds a zingy, creamy contrast. Mixed beans bring plant-based variety. Fluffy brown rice adds soaks up the sauce. It's balanced and brilliant.
2/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 unwaxed lime
- 2 avocado
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g baby tomatoes
- 1 handful of fresh coriander
- 3 garlic clove
- 1 onion
- 200g brown rice (100% Brown Rice)
- 460g mixed beans (Rehydrated beans in varying proportions (Borlotti, Cannellini, Red Kidney), water, salt, antioxidant: ascorbic acid.)
- 1 large butternut squash
Nutritional Information
Calories: 706
Protein: 18g
Carbs: 93g
Fat: 29g
Three Bean Squash Chilli with Brown Rice & Guacamole
Roasted butternut squash is sweet, satisfying and completely delicious in this veggie chilli. Limey guacamole adds a zingy, creamy contrast. Mixed beans bring plant-based variety. Fluffy brown rice adds soaks up the sauce. It's balanced and brilliant.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out another large saucepan, a small bowl, a sieve, a peeler & a measuring jug
Roast the squash
- Peel and halve the squash lengthways, discard the seeds, and dice into 2cm chunks
- Place onto the lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 15-18 mins, until soft and golden
Get the rice on & prep the veg
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
- Meanwhile, finely dice the onion. Finely chop or crush the garlic. Roughly chop the coriander. Halve the tomatoes
Build the chilli
- Heat the other large saucepan with 1 tbsp oil on medium-high heat. Once hot, add the garlic and three-quarters of the onion. Cook for 3 mins, until softening
- Drain and rinse the beans. Add to the pan, along with the Mexican spice mix
- Cook for 3 mins, then add the chopped tomatoes, fresh tomatoes and 200ml water. Season with salt and pepper
- Simmer for 15 mins, stirring often, until thickened
Make the guacamole
- Roughly mash the avocados with the back of a fork, and add to the small bowl. Halve the lime
- Add the juice from the lime, the remaining onion, half the coriander and 2 tsp olive oil. Season with salt and pepper and mix
Finish the chilli & plate up
- Stir the roasted squash through the chilli
- Serve the chilli into bowls, with the rice and guacamole alongside. Sprinkle the remaining coriander on top
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