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Hearty Pumpkin Chili Using pumpkin instead of kidney beans gives it a smoother texture and lowers the carb count. If you use kangaroo instead of beef mince, you also reduce the fat! The perfect warming dish on a cold autumn night. 500g mince (beef or kangaroo) 1 large onion, chopped 1 capsicum, chopped 1-2 garlic cloves, minced 1 can diced tomatoes (or use fresh!) 1 cup diced pumpkin 1 Tbsp chili powder 1 tsp cumin 1/2 tsp dried basil, crushed salt pepper In a large saucepan, cook the mince, onion, capsicum, and garlic til the meat is brown and the onion is tender. (If you need to, drain any excess fat or water at this point.) SLOW COOKER: Put the meat mixture along with the tomatoes, pumpkin, chili powder, cumin, and basil into your slow cooker. Give it a stir, then put it on low for 8-10 hours (or high for 4-5 hours). Salt and pepper to taste. STOVE TOP: Add the other ingredients to your meat mixture and bring to boiling. Reduce heat and cover. Let it simmer for about 20 minutes or until the pumpkin is the texture you like. Salt and pepper to taste.

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Important Note

This site features content going all the way back to 2000. The posts you’ll read reflect my views and writing style at the time. While I have gone back to clean up a few of them, I think it’s important not to sanitise too much. This site is a record of who I am and how I’ve grown. Any blog post written years ago may not reflect who I am today, nor how I would write about the same topic today.