One-pot butternut and beef chilli

  • serves 8
  • Easy

Beef chilli is a great comforting dish and this one-pot recipe makes it really easy. This makes a big batch, so you can freeze the leftovers and have them ready for a speedy mid-week meal.



  • stewing beef or brisket or shin 1.2kg, cut into chunks
  • vegetable oil
  • onions 2, chopped
  • chipotle paste 2-3 tbsp (depending on how hot you like it)
  • ground cumin 1 tbsp
  • dried oregano 1 tbsp
  • plain flour 2 tbsp
  • cocoa powder 2 tbsp
  • beef stock cube 1, crumbled
  • passata 400g carton
  • butternut squash (peeled before weighing) 500g, cut into chunks
  • basmati rice 150g
  • red peppers 2, seeded and cut into similar sized chunks as the squash
  • kidney beans in chilli sauce 400g can
  • black beans 400g tin, rinsed and drained
  • grated cheddar or spring onions or sour cream or tortilla chips


  • Step 1

    Brown the beef, in batches, in 2 tbsp oil in a non-stick frying pan. Set the beef aside. Add 500ml water to the browning pan, bring to the boil, then scrape up any stuck meat juices with a wooden spoon before turning off the heat.

  • Step 2

    Heat oven to 160C/fan 140C/gas 3. Put 1 tbsp oil and the onions into a casserole dish, and cook gently until softened. Stir in the chipotle paste, cumin, oregano, flour, cocoa and stock cube, and stir together, cooking for 2-3 minutes. Gradually stir in the beef water from the browning pan, then add the beef and passata. Add water until all the beef is almost covered. Bring to a simmer, then cover with a lid and transfer to the oven. Bake for 2 hours.

  • Step 3

    Stir in the butternut squash and, without a lid, return to the oven for 15 more minutes. Stir in the rice and peppers, and bake for another 20 minutes, adding more water if needed. Stir in the kidney beans in chilli juice and the black beans, and bake uncovered for another 10 minutes until everything is hot, and the squash and rice are tender. 

  • Step 4

    Serve with grated cheese, spring onions, dollops of sour cream and tortilla chips.

Nutritional Information

  • Kcals 625
  • Carbs 55.2g
  • Protein 41.3g
  • Fat 24.7g
  • Salt 1g
  • Saturates 8.6g
  • Fibre 8.6g