Chipotle Turkey and Butternut Squash Chilli

Ingredients

• 500 g turkey mince
• 500 g butternut squash
• 2 tbsp chipotle paste
• 400 g tinned chopped tomatoes
• 400 g tinned kidney beans
• 2 tsp ground cumin
• 200 ml chicken stock
• 1 white onion
• 3 garlic cloves
• 2 tbsp olive oil

Method

1. 1

   Peel and dice the butternut squash into 2cm cubes.

2. 2

   Fry the diced onion in olive oil for 5 minutes until softened. Add the crushed garlic and cook for 1 minute.

3. 3

   Add the turkey mince and cook, breaking it up, until browned all over.

4. 4

   Stir in the chipotle paste and cumin, then add the squash, tinned tomatoes, kidney beans, and stock.

5. 5

   Bring to the boil, then reduce the heat and simmer for 25 minutes, stirring occasionally, until the squash is tender and the chilli has thickened.

6. 6

   Season well and serve with rice or tortilla chips.