Fiery Pumpkin Chili
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pumpkin meat (Hokkaido pumpkin)
- 2 cloves garlic)
- 1 onion (s), chopped
- 1 red pepper
- 1 tablespoon oil
- salt and pepper
- 1 can tomato (s) (850 ml)
- 125 ml water
- 1 can kidney beans (425 ml)
- Tabasco
- 500 g minced beef
Print Recipe
Pin Recipe Instructions
- Hollow out the pumpkin, dice the pulp. Peel and finely dice 2 cloves of garlic. Core the chilli pepper, finely dice. Heat the oil in a saucepan, fry the onion, add the minced meat and fry until crumbly. Season with salt and pepper. Add tomatoes with juice to mince, chop roughly. Add the pumpkin pulp, garlic and chilli pepper.
- Add water, cover and simmer for 20 minutes. Rinse the kidney beans, drain, add, simmer for another 5 minutes. Season with Tabasco.
- Serve the chilli in the hollowed out pumpkin.
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