I Want Your Mex

A delicious butternut squash and beef chilli

Butternut squash and beef chilli

Divide the contents of your pan into five bowls for post-workout meals.

570 kcal, 30g fat, 40g carbs, 39g protein

4g coriander leaves

15g cumin

20g garlic cloves

250g mushrooms

114g onion

4g paprika

2 red peppers

100ml beef stock

800g tinned tomatoes

750g 10% fat beef mince

460g butternut squash

15g cacao powder

2½ avocados

1. In a large saucepan, cook the chopped onion and garlic for 5 mins. Add diced peppers and mushrooms, and cook for a further 10 mins.

2. Add the mince, tinned tomatoes and spices, and stir well, coating the ingredients. For your last bit of prep, add the stock and 150ml of boiling water. Now cover the pan and let it simmer for 45 minutes. Patience is required here.

3. Take the lid off and stir in the cacao powder before simmering for a further 10 minutes (with the lid off), until you reach your desired thickness. Lastly, top with the avocado and coriander before splitting into five bowlfuls of raw recovery, one for each day of the working week.