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.
Pumpkin Chili Con Carne DF GF 1
- dinner 49
- glutenfree 33
- dairyfree 40
- legumes 23
- beef 8
- onepot 16
- mexican 7
- familyfood 87
- entertaining 54
Featured products
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Maple Syrup 100% pure Canadian
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Organic Red Kidney Beans in water - no added salt
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Italian Chopped Tomatoes in rich tomato juice
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Chopped Garlic in white wine vinegar
Ingredients
- 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
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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.
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2
Add the onions and peppers to the pan along with another ½ teaspoon salt. Cook until softened, about 5 minutes.
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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.
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4
Check the seasonings and adjust to taste. Let cool for a few minutes before serving to allow the flavours to settle.
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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.