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Squash chilli con carne
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 563
  • Fat about 27g
  • Carbohydrates about 34g
  • Protein about 41g
This is needed
This is needed for 4 people
To braise the meat
  • 2 tbsp olive oil
  • 2 red chilli, deseeded, finely chopped
  • 500 g minced meat (beef)
  • 0.5 tsp salt
  • 2 garlic clove, finely chopped
  • 1 red onion, finely chopped
  • 0.5 tsp ground cumin
  • 0.25 tsp cinnamon
  • 3 dl beef bouillon
  • 800 g squash, cut into cubes
  • 1 tsp salt
  • 700 g puréed tomatoes
Finishing touches
  • 1 tin red kidney beans (approx. 240 g), rinsed, drained
  • 4 tbsp sour single cream
  • 2 tbsp pumpkin seeds, roasted
  • 0.5 tsp chilli flakes (e.g. Fine Food Chile Chipotle)
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And that's how it's done
And that's how it's done
To braise the meat
Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan, season with salt. Reduce the heat. Sauté the onion and all the other ingredients up to and including the cinnamon for approx. 5 mins. Return the meat to the pan, pour in the passata and stock, bring to the boil, season. Cover and braise over a medium heat for approx. 30 mins. Add the squash and salt, cover and cook for approx. 30 mins.
Finishing touches
Mix in the beans, simmer (uncovered) for approx. 10 mins. Serve the squash chilli con carne with sour single cream, sprinkle with pumpkin seeds and chilli flakes.

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