Chilli sin Carne
with Butternut Squash and Avocado
Chilli 'sin' Carne simply means chilli without meat!
Cals 962 · Prot 27 · Carbs 112 · Fat 47
Vegetarian
Low Carb
60 min
Chilli 'sin' Carne simply means chilli without meat!
Cals 962 · Prot 27 · Carbs 112 · Fat 47
Vegetarian
Low Carb
Ingredients
Chilli
Red onion
1 Piece
Garlic cloves
3 Piece
Carrot
1 Piece
Chopped Butternut Squash
500 Grams
Black beans
240 Grams
Fajita seasoning
5 Grams
Smoked paprika powder
2 Grams
Cumin powder
2 Grams
Chipotle powder
2 Grams
Peeled plum 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
Nachos
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) | 3945 / 962 |
| Fats (g) | 46.7 |
| of which saturated (g) | 13.3 |
| Carbohydrates (g) | 112 |
| of which sugars (g) | 30.7 |
| Fibers (g) | 31.2 |
| Proteins (g) | 27.4 |
| Salt (g) | 1.8 |
*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
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.
- Drain and rinse the black beans.
2 Fry
- Heat a large pot over a medium-high heat with a drizzle of oil.
- Fry the onions, peppers and carrot with a pinch of salt 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.
3 Simmer
- Add the chopped butternut, peeled plum tomatoes (breaking them up), vegetable stock cube, measured water, dried oregano, sugar and black beans.
- Bring to a boil.
- Once boiling, cover with a lid.
- Reduce the heat to medium-low.
- Simmer, stirring occasionally, for 25-30 min or until the butternut is tender.
Tip! Cooking time can vary depending on the size of your squash pieces! The butternut 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 the stone.
- Scoop the avocado out of its skin using a spoon, then slice it.
5 Blend
- After 25 min, remove a small portion of the chilli (roughly 1 cups) and transfer it to a blender.
- Blitz until smooth.
- 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!
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.
- Serve the Chilli sin Carne with Butternut Squash and Avocado with the tortilla chips on the side.
- Top with sour cream, grated cheddar and remaining coriander.
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