Chilli con carne with roasted butternut

Did you know that chilli con carne tastes super good with roasted veggies like butternut and sweet potato? Trust us, the sweetness of the veg and the spice of the chilli get on like a house on fire – just try this chilli con carne with roasted butternut out for size.

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Cook's tip:

Brown your mince separately to the sauce, this assists in the evaporation of any excess liquid and allows the meat to brown, which means more flavour. Make a big batch so you can freeze half for another day.

Chilli con carne with roasted butternut

Easy
Serves: 4
Preparation time: 15 minutes 
Cooking time: 45 minutes 

Ingredients:

  • 2 small whole small butternuts, halved 
  • 2 T olive oil
  • Sea salt and freshly ground black pepper, to season 
  • 500 g Woolies Free Range Beef Mince
  • 4 T olive oil 
  • 3 garlic cloves, crushed
  • 50 g Woolworths Chilli Con Carne Spice
  • 2 x 400g canned cherry tomatoes
  • Sea salt and freshly ground black pepper, to season 
  • 1 x 400 g tin of red kidney beans, drained and rinsed 
  • 200 g Woolworths Guacamole 
  • Sour cream or yoghurt, to serve
  • 1 red onion, thinly sliced, to serve
  • 10 g fresh coriander, chopped to serve
  • Woolworths Nachos, crushed over to serve

Method:

  1. Preheat the oven to 200C. Halve the butternuts lengthways, keep the skin and seeds and all. Rub with olive oil and season to taste. Roast for 35–45 minutes until tender and browned. 
  2. In a large pan, heat 2 T olive oil, add the beef mince and fry for 10 minutes or until evenly browned and caramelised. 
  3. In another saucepan, add the remaining olive oil and fry the garlic with 30 g chilli con carne spice on a low heat for 2 minutes until fragrant. 
  4. Add the canned tomatoes and turn up the heat to medium to bring the sauce to a simmer. Season to taste and add the browned mince along with the kidney beans. Simmer for 20–30 minutes, adjusting seasoning once more. 
  5. Remove the seeds from the roasted butternut. Scoop the helpings of the chilli con carne onto the veg. 
  6. Serve with oven warmed (crushed) nachos, guacamole, sliced red onion and an extra sprinkle of spice if you like. 

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