One-pot butternut and beef chilli recipe | olivemagazine

Ingredients

• 1.2kg stewing beef or brisket or shin cut into chunks
• vegetable oil
• 2 onions chopped
• 2-3 tbsp (depending on how hot you like it) chipotle paste
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tbsp plain flour
• 2 tbsp cocoa powder
• 1 beef stock cube crumbled
• 400g carton passata
• (peeled before weighing) 500g butternut squash cut into chunks
• 150g basmati rice
• 2 red peppers seeded and cut into similar sized chunks as the squash
• 400g can kidney beans in chilli sauce
• 400g tin black beans rinsed and drained
• grated cheddar or spring onions or sour cream or tortilla chips