You will love this Beef and Roasted Butternut Squash Chilli which is a delicious variation on a traditional chilli con carne.
Tender pieces of beef, in a traditional chill sauce with kidney beans and the sweetness of butternut squash.
I often add sweet potato or butternut squash to my chilli, it adds a subtle sweetness with the heat of the chilli which is just delicious.
Roasted Butternut squash seasoned with paprika takes it that one step further, and of course butternut squash is a speed food, so even better.
I use lean chopped chuck steak (or stewing beef) in this Beef and Roasted Butternut Squash chilli, instead of the traditional ground beef you find in chilli con carne.
This would also work really well cooked in a slow cooker - I recommend 8 hours on low or about 4 hours on high. If you are cooking this in the slow cooker, I do recommend roasted the butternut squash first as it will really improve the flavour of this dish.
I love to enjoy this just as it is in a bowl with some greek yoghurt, spring onions, a little cheddar and then some tortilla strips, but it would be great with rice or chips.
It's also a perfect recipe for freezing, I love to have leftovers of this in the freezer for meals on busy days. It's really comforting too in the winter, when it's freezing cold and I need a hearty filling meal.
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- 900g (32oz) of lean stewing beef (any visible fat removed), cut into cubes
- 350g/12.5oz of peeled and cubed butternut squash
- 1 large onion, chopped
- 2 jalapenos, chopped
- 2 cloves of garlic crushed
- 2 stalks of celery, chopped
- 400g of the canned kidney, drained and rinsed
- 1.5 cups (360ml) of beef or chicken broth
- 4 tablespoons of tomato paste
- 400g of chopped tomatoes, canned
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- 1 teaspoon of oregano
- ½ teaspoon of cayenne pepper
- cooking oil spray
- Preheat the oven to 400c, spray a tray with spray oil, add the butternut squash, sprinkle with 1 a little paprika, give another little spray over the top, toss and roast in the oven until lightly golden (approx 30 mins). Set aside until adding to chilli.
- Spray a large saucepan with cooking oil spray and add the meat, cook over a medium-high heat until well browned. Remove from the pan and set aside.
- Add the onion, celery and garlic to the pan, and cook until softened. Add a little stock to prevent sticking if needed.
- Return the beef to the pan, along with all the spices, jalapeno, tomato paste and mix to evenly coat.
- Add the tinned tomatoes, remaining stock, and kidney beans to the pan, bring to a boil and then reduce heat, cover and simmer for approx 1 hour. Add more stock if needed.
- Add the butternut squash for the last 20 mins of cooking time.
- Serve with your choice of sides and enjoy!!
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition InformationServing Size 1 serving
Amount Per Serving Calories 328Total Fat 7.4gSaturated Fat 3gCholesterol 96mgSodium 891mgCarbohydrates 26.8gFiber 8.5gSugar 8.4gProtein 40.5g