Turkey chilli con carne

1 butternut squash  approx 1kg
Olive oil
2 tsp ground cumin
2 tsp paprika 
2 red onion
2 carrots
2 peppers
1 bunch coriander 
2 cloves garlic chopped finely 
2 red chillies chopped finely
1 tbsp honey
2 tbsp Worcestershire sauce
500 g cooked chicken or turkey
2 400g tins chopped tomatoes 
1 400g tin butter beans
3 limes

1)Heat oven at 180 degree c
2)Pick off the coriander leaves and pop in bowl of cold water 
3)Chop the stalks and put to one side
4)Peel onions and carrots dressed peppers and chop
5)Heat olive oil in large ovenproof casserole dish and add the onions, carrots and peppers on medium heat for 5 mins until starting to soften 
6)add the coriander, garlic and chillies with the remaining cumin and paprika cook for 15 mins stirring regularly 
7)While this is cooking cut squash, remove seeds and cut into wedges
8)Pop in a roasting tin, splash with oil and 1 tsp cumin, 1 tsp paprika, salt and pepper put to one side
9)Stir the honey and Worcestershire11) sauce into the casserole dish and cook for 2 mins then add your cooked meat
10)Stir in the tomatoes and 2 tins water stirring really well
11)Add the casserole to the oven and the squash tray into the oven for 1 hour 15 mins
12)Meanwhile drain the butter beans and dry with paper towel then fry in tbsp oil until they start to burst - put to one sid
13)When the casserole and squash are done remove from oven
14)Add the beans and the squash, adding extra boiling water if needed
15)Season with salt and pepper, the juice of the limes and the coriander leaves. 

Serve with rice or jacket potatoes add sides of salsa, tortillas and guacamole. Ummmmmm!

✔️top tip: serve with extra sliced chilli on the top for an extra kick

Check out on Instagram #dawndishesTurkey chilli