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Pumpkin chilli con carne recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Elevated Mexican chilli con carne with pumpkin and cauliflower, delivering 5 servings of veggies per person.
Ingredients:
  • 9.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g beef mince
  • 2 tsp Mexican chilli powder
  • 44.40 gm tomato paste
  • 800g can diced tomatoes
  • 892.50 gm salt reduced chicken style liquid stock
  • 1 large swede, peeled, roughly chopped
  • 400g butternut pumpkin, peeled, cut into 3cm pieces
  • 300g cauliflower, cut into small florets
  • 400g can red kidney beans, drained, rinsed
  • 187.50 ml grated tasty cheese
  • 117.50 gm light sour cream
  • Diced avocado, to serve
  • Fresh coriander leaves, to serve
  • Sliced long red chilli, to serve
  • Warmed flour tortillas, to serve
Instructions:
  • In a large heavy-based saucepan over medium heat, heat oil. Add onion and cook, stirring occasionally, for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant. Add mince and cook for 5 minutes, breaking it up with a spoon until browned. Sprinkle in chilli powder and cook for 30 seconds until fragrant.
  • Combine tomato paste, fresh tomato, and stock in a pot and bring to a boil. Add swede and half of the pumpkin, then reduce heat to medium-low. Simmer partially covered, stirring occasionally, for 15 minutes until the pumpkin is tender and begins to break down. Stir in cauliflower, beans, and the remaining pumpkin, then continue cooking for 12 to 15 minutes until the mixture thickens and the cauliflower is tender.
  • Garnish with cheese, sour cream, avocado, coriander, and chili. Serve alongside warm tortillas.

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