One-pot butternut and beef chilli recipe | olivemagazine

Name: One-pot butternut and beef chilli recipe | olivemagazine
Total time: 180 min
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

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Beef chilli is a great comforting dish and this one-pot recipe makes it really easy. This makes a big batch, so you can freeze the leftovers and have them ready for a speedy mid-week meal.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

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