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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g 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

Method
 

  1. Thinly slice the onion and roughly chop the garlic. Peel and dice the squash. Dice the carrot.
  2. 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.
  3. Add more oil to the pan and gently cook the onion and garlic until soft.
  4. Add the chopped vegetable, put a lid on and gently sauté for 8 minutes, until tender.
  5. 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.
  6. Drain the beans. Add the beans to the stew and cook for 5 minutes or so, until warmed through. Stir through the coriander.
  7. Serve with a dollop of sour cream or a lime wedge.