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Winter pumpkin bowl with chilli con carne
Winter pumpkin bowl with chilli con carne
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Embrace autumn with hearty beef and pumpkin chili.
Ingredients:
  • 2 small butternut pumpkins, halved lengthways, seeds discarded
  • 36.40 gm extra virgin olive oil
  • 250.00 ml grated tasty cheese
  • 500g 3-star beef mince
  • 1 brown onion, finely chopped
  • 7.50 gm Mexican seasoning
  • 400g can finely chopped tomato
  • 84.15 gm salt-reduced beef stock
  • 400g can black beans, drained, rinsed
  • 1 corn cob, husks and silk removed
  • Olive oil cooking spray
  • 1 avocado, chopped
  • 200g perino tomatoes, halved
  • 1/2 small red onion, finely chopped
  • Fresh coriander sprigs, to serve
  • Lime halves, to serve
  • Sliced green chilli, to serve
  • Sour cream, to serve
Instructions:
  • Preheat oven to 200°C (180°C fan-forced).
  • Massage pumpkin halves with a drizzle of oil, season well, wrap each in foil, then bake for 1 hour until tender. Top with cheese, bake for another 15 minutes until golden brown.
  • In a large frying pan over medium-high heat, heat the remaining oil. Add the mince and cook for 5 minutes until browned, breaking it up with a wooden spoon. Add the brown onion and cook for an additional 2 minutes until softened. Stir in the seasoning, canned tomato, and stock. Bring it to a simmer, then reduce the heat to medium-low and cook for 5 minutes until the mixture thickens. Finally, stir in the beans.
  • Preheat a small frying pan over medium-high heat. Lightly spray corn with oil. Cook the corn, turning occasionally, for 8 minutes until charred. Let it cool for 5 minutes, then cut the kernels from the cob into large pieces.
  • Fill the pumpkin halves with chili con carne, avocado, tomato, red onion, and corn. Top with coriander, lime, chili, and sour cream before serving.

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