Slow cooker chilli with pumpkin

    Slow cooker chilli with pumpkin


    159 people made this

    About this recipe: Give your chilli con carne and autumn twist with the addition of pumpkin and loads of warming spices. This chilli is packed with protein and fibre.

    Serves: 10 

    • 450g minced beef
    • 1/2 teaspoon red chilli flakes, or to taste
    • 1 teaspoon finely chopped garlic
    • 1/2 large onion, diced
    • 1 green pepper, chopped
    • 1 red pepper, chopped
    • 1 (410g) tin kidney beans, rinsed and drained
    • 1 (410g) tin black beans, rinsed and drained
    • 1 (410g) tin cannellini beans, drained and rinsed
    • 350g passata
    • 4 (400g) tins chopped tomatoes
    • 425g pumpkin puree
    • 2 teaspoons mixed spice
    • 2 teaspoons chilli powder
    • 1 teaspoon ground cumin
    • 1 teaspoon salt or to taste

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Heat a large frying pan over medium-high heat; cook and stir the beef in the frying pan until crumbly and no longer pink, about 5 minutes. Stir in the crushed chillies, garlic and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red pepper and cook 5 minutes more.
    2. While the beef is cooking, combine the kidney beans, black beans, cannellini beans, passata, passata with onion and garlic, chopped tomatoes and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chilli powder, cumin and salt. Stir in the minced beef mixture.
    3. Cook on Low until the chilli is hot, 1 to 2 hours.

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