Pumpkin chilli
Prep:
10 mins
Cook:
50 mins
1 pound minced beef
3 cloves garlic, chopped
1 medium onion, diced
1 courgette, diced
1 yellow pepper, diced
1 red chilli, finely diced
1 bay leaf
1 tsp cumin
1 tsp oregano
1/2 tsp cinnamon
1 tbsp tomato paste
1 tin of tomatoes, juice and tomatoes
1 tin pumpkin puree (or 350-400g homemade puree)
1 tin of kidney or black beans, drained and thoroughly rinsed
Salt and black pepper
In a large saucepan, brown the minced beef in a little oil over a medium heat.
Once all the pink has disappeared, drain any excess oil and add the garlic and diced onion.
Cook for a couple of minutes to allow the garlic and onion to infuse the beef. Add in the diced pepper and courgettes and cook until the veggies have softened.
At this point, turn the heat down slightly and add the herbs and spices, as well as the tomato paste. Mix thoroughly and cook for a further minute. Add the tin of tomatoes and again, mix until fully combined.
Now add the pumpkin puree and once you’ve mixed this through, season with salt and pepper to taste.
Partially cover the pot with a lid and allow to cook for 10mins over a low heat, stirring occasionally. Add the bean and cook for a further 20-30mins.
Season further if needed and serve with rice or over a baked potato with grated cheddar.
Serves
4
Preparation Time
10 minutes
Cooking Time
50 minutes
Main ingredients
Beans, Beef, Vegetables
Recipe Type
Dinner, Family Dinners, Healthy, One Pot
Special Info
Gluten free, Egg free, Pregnant Mums, Dairy free
Level of Difficulty
Easy
