Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4175 / 1019
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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 blackbeans.
Tip!Hate waste? Roast the butternut squash seeds with a little olive oil and salt - they make a delicious snack!
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!), smokedpaprika, cumin and chipotle(spicy!). Fry for 1 min further.
Tip!Sensitive to spice? Adjust the amount of chipotle to your liking.
Add the butternutsquash, choppedtomatoes, vegetable stock cube, measuredwater, driedoregano, sugar and blackbeans. 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 butternutsquash 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.
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.
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!
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 tortillachips, freshavocado, sourcream, gratedcheddar and remaining coriander.