Name: Chipotle chilli with squash
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 500g beef mince; 1 red onion; 2 cloves of garlic; 1 carrot; ½ large butternut squash ( about 350g); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano; 1 Tbsp tomato purée; 2 tsp spicy chipotle pasta; 1 can of plum tomatoes (400g); 500 ml beef stock; 1 can black beans (400g); 1 large handful of coriander, chopped; To serve : Sour cream/ crème fraîche / Greek yoghurt (optional) or lime wedges

Chipotle chilli with squash

22 Nov 2018

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

During the cold months I find a nice bowl of chilli con carne warming 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

500g beef mince
1 red onion
2 cloves of garlic
1 carrot
½ large butternut squash ( about 350g)
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
1 Tbsp tomato purée
2 tsp spicy chipotle pasta
1 can of plum tomatoes (400g)
500 ml beef stock
1 can black beans (400g)
1 large handful of coriander, chopped
To serve : Sour cream/ crème fraîche / Greek yoghurt (optional) or lime wedges

Instructions

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.