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Mexican Recipes

Chipotle Beef and Butternut Squash Chilli

Chipotle Beef and Butternut Squash Chilli

Chipotle Beef and Butternut Squash Chilli

with Cheddar Cheese & Spring Onion

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Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:

Lower Carb

•Lower Carb

•High Protein

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

300 grams

Diced Butternut Squash

30 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Red Onion

1 unit(s)

Spring Onion

300 grams

British Beef Mince

1 carton(s)

Finely Chopped Tomatoes

10 grams

Beef Stock Paste

20 grams

Chipotle Paste

Not included in your delivery

150 milliliter(s)

Water

Nutritional information

Energy (kJ)2059 kJ

Energy (kcal)492 kcal

Fat21.9 g

of which saturates10.4 g

Carbohydrate30.9 g

of which sugars23.1 g

Dietary Fibre6.8 g

Protein41.1 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grater

•Large Frying Pan

Instructions

Roast the Squash

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Place the butternut squash onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out into a single layer. Roast on the top shelf of your oven until soft and golden, 18-20 mins. Turn halfway through cooking.

Prep

2

While the butternut squash roasts, grate the Cheddar cheese.

Halve, peel and thinly slice the red onion. Trim the spring onion and thinly slice on an angle.

Cook the Mince

3

When the squash has 10 mins remaining, heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, add the beef mince and red onion and cook until the mince is starting to brown and onion starting to soften, 3-4 mins. Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Add the Flavour

4

Add the chopped tomatoes, beef stock paste, chipotle paste and water (see pantry). Stir to combine and simmer until thickened, 3-5 mins. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the Butternut Squash

5

Once cooked, stir the butternut squash through the chilli.

Serve

6

Serve the chipotle beef and butternut squash chilli in bowls.

Top with the spring onion and cheese.

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Explore Similar Recipes

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