Butternut squash and brisket chilli recipe

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If you love chilli con carne, give this butternut squash and brisket chilli a try for a twist of the classic mid-week meal - kids and adults alike will love the sweet and silky texture

Serves4
SkillMedium
Preparation Time10 mins
Cooking Time1 hours 15 mins
Total Time1 hours 25 mins
Cost RangeCheap

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.

Ingredients

  • 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

WEIGHT CONVERTER

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Method

  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.
Top Tip for making Butternut squash and brisket chilli

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.

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