Chipotle chilli with squash
During the cold months I find a nice bowl ofchilli con carnewarming and satisfying. It’s particularly enjoyable at parties or outdoor events, like at Halloween, Bonfire night or New year’s Eve. I made this chilli with very spicy chipotle paste – if you’re using the standard one, add more or you might want a jalapeño (cut in half) in the stew too. Serve it with rice, in taco or with flatbread.
Ingredients
Method
- Thinly slice the onion and roughly chop the garlic. Peel and dice the squash. Dice the carrot.
- Heat a little oil in a large, heavy-based pan then add the mince. Season with salt, stir for a couple of minutes. When the mince has changed colour transfer to a plate.
- Add more oil to the pan and gently cook the onion and garlic until soft.
- Add the chopped vegetable, put a lid on and gently sauté for 8 minutes, until tender.
- Add the spices, stir for a minute, then add the tomato purée and chipotle paste. Stir to coat well. Pour in the tomatoes and the stock. Bring to the boil , put the lid on and turn down the heat. Simmer for about 20 minutes until the sauce is nice and thick.
- Drain the beans. Add the beans to the stew and cook for 5 minutes or so, until warmed through. Stir through the coriander.
- Serve with a dollop of sour cream or a lime wedge.