Fiery pumpkin chili

Name: Fiery pumpkin chili
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Pumpkin (e.g. Hokkaido or garden pumpkin); 1-2 Garlic cloves; 1 medium onion; 2 stalks of celery; 1 red chilli pepper; 2 TABLESPOONS Oil; 500 g mixed mince; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 can(s) (850 ml) Tomatoes; 1 can(s) (425 ml) Kidney Beans

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Pumpkin (e.g. Hokkaido or garden pumpkin)
1-2 Garlic cloves
1 medium onion
2 stalks of celery
1 red chilli pepper
2 TABLESPOONS Oil
500 g mixed mince
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 can(s) (850 ml) Tomatoes
1 can(s) (425 ml) Kidney Beans

Directions

1
Cut the pumpkin into slices, remove the seeds and peel. Cut the flesh into pieces. Peel garlic and onion and chop finely. Clean, wash and chop the celery. Remove seeds and chop chili
2
Heat the oil in a large pot. Fry the minced meat in it until crumbly. Season with salt and pepper. Fry onion, garlic, pumpkin, celery and chilli briefly. Stir in 1/8 l water and tomatoes with the juice. Chop the tomatoes roughly. Bring everything to the boil, cover and stew for about 25 minutes
3
Rinse and drain the beans. Add to the chilli and continue to braise for about 5 minutes. Season to taste
4
Drink: cold beer