Pumpkin Chili Con Carne DF GF

5 minutes 40 minutes 6 servings

Perfect for bonfire night or to warm up after a chilly day out. You won’t taste the pumpkin or cinnamon but they add creaminess and depth of flavour – never mind the bonus of all those extra nutrients. 

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  • 500g lean (10% fat) minced beef
  • 2 teaspoon chunky salt, divided
  • ½ teaspoon cracked black pepper
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 teaspoon Epicure Chopped Garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1.5 teaspoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • 400ml beef stock
  • 1 tin Epicure Italian Chopped Tomatoes
  • 200g pureed pumpkin
  • 2 tins Epicure Red Kidney Beans, rinsed and drained
  • 3 tablespoons Epicure Maple Syrup
  • To Serve (Optional)
  • sour cream
  • chopped coriander
  • shredded cheddar
  • sliced jalapeno
  • tortilla chips

The recipe Pumpkin Chili Con Carne Kitchen Mode

  • 1

    Set a large heavy pan over medium-high heat. Add the minced beef along with 1 teaspoon salt and ½ teaspoon pepper. Cook, breaking up as you go, until the beef is browned, cooked through and any excess liquid has evaporated.

  • 2

    Add the onions and peppers to the pan along with another ½ teaspoon salt. Cook until softened, about 5 minutes.

  • 3

    Stir in the garlic, cumin, paprika, chili powder, oregano and cinnamon. Cook for 1 minute, until fragrant. Tip in the beef stock, chopped tomatoes, pumpkin, kidney beans, ½ teaspoon salt and the maple syrup. Turn the heat down to a simmer and cook gently for 20 minutes to meld all the flavours together.

  • 4

    Check the seasonings and adjust to taste. Let cool for a few minutes before serving to allow the flavours to settle.

  • 5

    Scoop into bowls and serve with a dollop of sour cream, a small handful of cheddar, a scattering of coriander and chopped jalapenos, if you like. For extra texture we like to crunch over a few tortilla chips or even use them to dunk and scoop.