Chili con pumpkin

Name: Chili con pumpkin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 Hokkaido Pumpkins; 1 (approx. 80 g) Onion; 1-2 Garlic cloves; 1 (approx. 120 g) stalk of celery; 1 red chilli pepper; 1 TABLESPOON Oil; 600 g mixed minced meat; 1 can(s) (850 ml) whole peeled tomatoes; 1 can(s) (425 ml) kidney beans; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 Hokkaido Pumpkins
1 (approx. 80 g) Onion
1-2 Garlic cloves
1 (approx. 120 g) stalk of celery
1 red chilli pepper
1 TABLESPOON Oil
600 g mixed minced meat
1 can(s) (850 ml) whole peeled tomatoes
1 can(s) (425 ml) kidney beans
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cut a pumpkin into quarters, remove seeds and peel. Weigh 600 g pumpkin flesh and cut into cubes. Cut the lid off the remaining 4 pumpkins. Remove seeds from the pumpkins. Use a sharp knife to cut prongs into the edge and carve a face.
2
Peel and finely dice the onion and garlic. Wash, clean and slice the celery. Wash and finely dice the chilli. Heat oil in a pan. Sauté onion, celery, garlic and chilli in it.
3
Add mince and fry until crumbly. Season with salt and pepper. Chop the tomatoes in the tin with a knife and add to the mince. Bring to the boil and add the pumpkin flesh. Simmer covered over medium heat for about 15 minutes.
4
In the meantime, drain the kidney beans in a sieve, rinse briefly and drain. 5 minutes before the end of the cooking time, mix the kidney beans into the mince, season to taste. Add the chopped mass to the decorated pumpkins and serve.