Servings: 4 · Prep Time: 20 mins · Cooking Time: 30 mins
Total Time: 50 mins
Dinner | Lunch
At last nachos are back on the menu. Chef Will Procter has combined Dr Dan Maggs brilliant Chilli Con Carne recipe with his amazing butternut squash nachos.
- Butternut Squash
- Olive Oil (8 tbsp)
- Paprika (2 tbsp)
- Sea Salt (to taste)
The Chilli Con Carne
- Minced Beef (500g)
- Red Bell Pepper (1/2 large diced)
- Red Onion (1 diced)
- Garlic (2 cloves minced)
- Tomato Pur�e (1 tsp)
- Lime Juice (2 tsp)
- Tomatoes (1/2 cup chopped)
- Beef Stock (1 cup)
- Balsamic Vinegar (1 tbsp)
- Chilli Powder (2 tsp)
- Ground Cumin (1 tsp)
- Ground Coriander (1 tsp)
- Olive Oil (1 tbsp)
- Green Beans (1/2 cup diced into 1/2" pieces)
For the nacho
Pre-heat oven to 180 degrees.
Peel butternut squash and cut into discs.
Toss in an ovenproof dish with the olive oil, paprika and season with salt.
Cook in the oven until nice and crispy.
Note - Nachos are great for sharing. To assemble the loaded nachos, use the keto chilli and salsa recipe (from the app)
This low carb take on a classic chilli con carne uses diced green beans in place of kidney beans for added texture and bite.
Heat the olive oil in a large saucepan over a medium heat. Add the beef, onion and pepper and stir well. Cook until the beef is just browned all over.
Add the garlic, cumin, ground coriander and chilli powder and cook for a further minute to soften.
Add the tomato pur�e, balsamic vinegar and lime juice. Stir well to combine.
Add the chopped tomatoes and stock, stir well and bring up to a gentle boil.
Reduce to a simmer, cover and cook for 20-25 minutes until the sauce has reduced.
Add the green beans and stir well to combine. Cook for a further 2-3 minutes to heat the beans through.