Squash chilli con carne

Squash chilli con carne

Total: 1 hr 45 Min. | Active: 45 Min.
healthy and balanced
Nutritional value / person: 563 kcal
, Fat: 27 g
, Carbohydrate: 34 g
, Protein: 41 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To braise the meat

2 tbsp olive oil
500 g minced meat (beef)
½ tsp salt
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 red chillies, deseeded, finely chopped
½ tsp ground cumin
¼ tsp cinnamon
700 g puréed tomatoes
3 dl beef bouillon
800 g squash, cut into cubes
1 tsp salt

Finishing touches

1 tin red kidney beans (approx. 240 g), rinsed, drained
4 tbsp sour single cream
2 tbsp pumpkin seeds, roasted
½ tsp chilli flakes (e.g. Fine Food Chile Chipotle)
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How it's done

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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.

Good to know
Serve with: Rice

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