Spicy Vegan Butternut Squash Chilli

Thank you so much to the lovely people at Dhow Nature Foods for sending me some gorgeous spices to try. Dhow Nature Foods is an East Africa inspired health food brand and is available online for great natural, pure and organic products. Excellent quality spices, a little goes a long way, so economical too.

I’ve devised this fabulous butternut squash vegan chilli that brings on the flavour with the wonderful African birds eye chilli and turmeric powders. Full of delicious sweet potato, kidney beans for protein and a whole lot of other healthy goodness in a slimming tomato based sauce. If you like your chilli spicy, you are going to love this recipe.

Serves 2


1/2 a teaspoon of Dhow Nature Foods African Birds Eye Chilli Powder

1 teaspoon Dhow Nature Foods Turmeric Powder

2 tablespoons olive oil

1 tin of chopped tomatoes

1 teaspoon light brown sugar

1/4 red onion – diced

2 cloves garlic – minced

4 tablespoons mango juice

2 small sweet potatoes – diced in 2cm cubes

1/2 can kidney beans

4 tablespoons water

1 tablespoon mango chutney

Pinch of salt

Grind of cracked black pepper


Pan fry and brown your diced onion in 2 tablespoons olive oil over a low heat adding your garlic, African Birds Eye Chilli powder and Turmeric powder. Stirring all the time.

Now add your kidney beans, diced sweet potato, tinned tomatoes, light brown sugar, mango chutney, water and mango juice. Stir to combine. I always have a taste at this stage, then season with salt and cracked black pepper.

Cover and simmer for approximately 35 minutes so the sweet potato is nice and soft, making sure you stir every now and then.

Tip: I like to serve with coriander and extra mango chutney. I find the sweetness of the mango against the heat of the chilli powder works really well.