Butternut squash and brisket chilli
Skill level: Bit of effort
Costs: Cheap as chips
If chilli con carne is a regular in your house then we think you should try this twist on a classic. If you're using leftovers from your slow-cooked beef brisket then this is one of the quickest chillis you can make. Have it on the table in less than half-an-hour. By dry-frying the spices first of all you're ensuring maximum chilli flavour for minimum effort. The butternut squash gives this chilli a sweet and silky texture. Containing two of your 5-a-day, it's an old favourite that sneaks extra veg into your family's diet.
- 1tsp cumin seeds
- 1tsp coriander seeds
- 1tsp smoked paprika
- 1 onion, chopped
- 1 red chilli, chopped
- 500g slow-cooked beef brisket or mince
- 1/2 large butternut squash, cubed
- 1 tin chopped tomatoes
- 1 tin kidney beans
Chilli improves with freezing so why not make a double batch of this recipe and freeze half for a very simple and super tasty dinner.
- Follow our recipe for slow-cooked beef brisket and then shred 500g of the meat. Set aside. Similarly fry 500g of beef mince until brown and set aside.
- In a heavy-bottomed pan, dry fry the cumin and coriander seeds until you can smell them. Remove from the heat and grind with a teaspoon of salt in a pestle and mortar.
- Add 1 tablespoon of oil to the pan and fry the onion and chilli until soft and then add the cumin, coriander and paprika, followed by the butternut squash. Cook for a few minutes stirring all the time.
- Add the tomatoes and then half a tin of water. Season, cover the pan and cook over a low heat until the squash is tender.
- Next add the brisket (or mince) and kidney beans and a little more water if needed. Heat through and then serve with brown rice, a dollop of natural yogurt and some fresh chilli.