Chilli sin Carne

with Butternut Squash and Avocado
Chilli 'sin' Carne simply means chilli without meat!
752 Reviews
Cals 1019 · Prot 27 · Carbs 119 · Fat 50
Vegetarian
Low Carb
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60 min
Chilli sin Carne with Butternut Squash and Avocado
Chilli 'sin' Carne simply means chilli without meat!
752 Reviews
Cals 1019 · Prot 27 · Carbs 119 · Fat 50
Vegetarian
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chilli
Red onion
1 Piece
Garlic cloves
3 Piece
Carrot
1 Piece
Butternut squash
600 Grams
Black beans
240 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Fajita seasoning
5 Grams
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Chipotle powder
2 Grams
Chopped tomatoes
400 Grams
Vegetable stock cube 15*
1 Piece
Water
300 ML
Dried oregano
2 Grams
Brown sugar
10 Grams
Red pepper
1 Piece
To serve
Fresh coriander
15 Grams
Avocado
1 Piece
Lime
1 Piece
Tortilla chips
80 Grams
Sour cream 4*
60 Grams
Grated cheddar 4*
60 Grams

Allergens

*15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4175 / 1019
Fats (g) 50.1
of which saturated (g) 13.2
Carbohydrates (g) 119
of which sugars (g) 30.5
Fibers (g) 34.2
Proteins (g) 27.4
Salt (g) 1.9
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the onion and garlic. De-seed and roughly chop the pepper. Peel and chop the carrots into small pieces. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite size pieces. Drain and rinse the black beans.
Tip! Hate waste? Roast the butternut squash seeds with a little olive oil and salt - they make a delicious snack!
Fry

2 Fry

Heat a large pot over a medium-high heat with a drizzle of oil. Add the onions, peppers and carrot with a pinch of salt and fry for 5 min. Once the onions have softened, add the garlic, fajita seasoning (spicy!), smoked paprika, cumin and chipotle (spicy!). Fry for 1 min further.
Tip! Sensitive to spice? Adjust the amount of chipotle to your liking.
Simmer

3 Simmer

Add the butternut squash, chopped tomatoes, vegetable stock cube, measured water, dried oregano, sugar and black beans. Bring to a boil. Once boiling, cover with a lid and reduce the heat to medium-low. Simmer, stirring occasionally, for 25-30 min or until the butternut squash is tender.
Tip! Cooking time can vary depending on the size of your squash pieces! The butternut squash is done when you can easily pierce it with a fork, but it doesn't fall apart.
Prep garnish

4 Prep garnish

Meanwhile, roughly chop the coriander leaves. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.
Blend

5 Blend

After 25 min, remove a small portion of the chilli (roughly 1/1/2 cups) and transfer it to a blender. Blitz until smooth, then return it to the chilli (see pro tip!). Alternatively, use a hand-held blender to blend a small amount of the chilli.
Tip! Blending a small portion of the chilli and returning it to the pot makes it look and taste like a chilli that has been cooking all morning!
Serve

6 Serve

Once ready, stir half of the coriander through the chilli along with a generous squeeze of lime juice. Season with salt to taste. Divide amongst bowls and serve with the tortilla chips, fresh avocado, sour cream, grated cheddar and remaining coriander.
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