Instructions

1. Heat a spoonful of oil in a large pan and fry the mince then transfer to a plate.
2. Peel and dice the squash. Peel and slice the onion and garlic. Roughly chop the carrot a red pepper.
3. Heat 2 Tbsp of olive oil in the same pan, then gently sauté the onion and garlic for 5 minutes. Add the squash cubes, carrot and pepper and cook for 5 minutes, under cover.
4. Add the spices, chipotle and tomato purée, then stir to coat.
5. Add the tinned tomatoes and enough water (using the tin) to cover the vegetables well. Season with salt and pepper and bring to the boil.
6. Simmer, under cover, for 20-25 until the veggies are tender. Drain the beans and add to the veggies, together with the fried mince, then cook for another 5 minutes or so.
7. Stir through the coriander leaves and lime juice, then serve.