Butternut squash and brisket chilli

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Butternut squash and brisket chilli
Butternut squash and brisket chilli
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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