Chipotle Beef and Butternut Squash Chilli
with Cheddar Cheese & Spring Onion
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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.
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 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.
Once cooked, stir the butternut squash through the chilli.
Serve the chipotle beef and butternut squash chilli in bowls.
Top with the spring onion and cheese.
