- Butternut Squash Chilli.jpg (50.41 KiB) Viewed 21 times
Takes: 1 hour 5 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 400g beef mince
- 36g packet chilli seasoning mix
- 2 tbsp double concentrate tomato puree
- 2 x 400g can chopped tomatoes
- 875ml chicken stock, made with 1 stock cube
- 1 large swede, peeled and roughly chopped
- 400g butternut squash, peeled, deseeded and cut into 3cm pieces
- 1 small cauliflower, cut into small florets
- 400g can red kidney beans, drained and rinsed
Method
1. Heat the oil in a large heavy-based saucepan over a medium heat. Add the onion. Cook, stirring, for 5 minutes or until softened. Add the garlic. Cook for 1 minute or until fragrant. Add the mince. Cook for 5 minutes until browned, breaking it up with a wooden spoon.
2. Add the seasoning mix. Cook, stirring, for 30 seconds or until fragrant.
3. Add the tomato puree, chopped tomatoes and stock. Bring to the boil. Add the swede and half the squash. Reduce the heat to medium - low. Simmer, partially covered and stirring occasionally, for 15 minutes or until the squash is tender and starts to break down.
4. Add the cauliflower, beans and remaining squash. Cook for 12 - 15 minutes or until mixture has thickened and cauliflower is tender. Serve with tortillas and top with soured cream, diced avocado, coriander leaves, sliced red chilli, if liked.
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