Slow Cooked Beef and Pumpkin Chilli
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
8 people
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Calories
507 kcal
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Course
Main Course
Slow Cooked Beef and Pumpkin Chilli
Description
The recipe starts with browning onions and beef to create a savory base, followed by adding garlic, spices, and canned tomatoes. After bringing the mixture to a boil, it can be cooked in an oven or slow cooker. Pumpkin and red bell peppers are added partway through to retain some texture while becoming tender. Black beans provide additional substance and protein, blending into the thickened chili sauce.
The result is a rich stew combining tender meat with soft pumpkin pieces and tender vegetables, all spiced to balance smoky, earthy, and mildly spicy notes. Serving options include rice, tortilla chips, guacamole, or salsa for a complete meal with varied textures.
The recipe notes flexibility in cooking times, allowing for adjustments to fit your lifestyle. Adding vegetables at the start will soften them more but still produce a flavorful chili. Nutrition information is approximate and for guidance.
Ingredients
- 2 tablespoons olive oil
- 2 onion red or white, diced
- 1 kg ground beef diced, or stewing beef
- 6 cloves garlic crushed or grated
- 1 teaspoon chili flakes or to taste
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 x 400 g chopped tomatoes canned
- 2 teaspoons oregano
- salt to taste
- black pepper to taste
- 400 g pumpkin cut into bite sized chunks, or butternut squash
- 2 red bell pepper cut into bite sized chunks
- 2 x 400 g black beans drained, tins
- rice tortilla chips or soft tortillas
- guacamole and salsa or finely diced onion, tomatoes and avocado
Instructions
- If using the oven, preheat to 160C / 140C fan / gas mark 3 / 325F.
- Place the olive oil and onions in a large pan and fry over a gentle heat for 5 minutes until softened but not brown. Turn the heat up and add the beef. Fry for 3 minutes or until the beef and onions are browned.
- Lower the heat again and add the garlic, chilli and spices. Cook for 2 minutes.
- Add the tomatoes, oregano, salt and pepper and bring to the boil.
- Oven: Transfer the chilli to a lidded ovenproof dish and cook for 1-2 hours. Remove from the oven, add the pumpkin, red pepper and black beans and cook for a further 1 hour or until the pumpkin is soft and the beef is tender.
- Slow Cooker on high: Add the pumpkin and bring back to the boil. Transfer the chilli to your slow cooker and cook for 4-5 hours. Add the red pepper and black beans and cook for a further 1 hour or until the pumpkin is soft and the beef is tender.
- Slow Cooker on low: Add the pumpkin and bring back to the boil. Transfer the chilli to your slow cooker and cook for 6-8 hours. Add the red pepper and black beans and cook for a further 2 hours or until the pumpkin is soft and the beef is tender.
Notes
- Cooking times are flexible to fit different schedules without compromising flavor.
- Adding pumpkin and peppers at the start softens them more but is acceptable if preferred.
- Serve with tortilla chips, guacamole, or salsa for varied textures and tastes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 620mg | 26% |
| Potassium | 1152mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 6700IU | 134% |
| Vitamin C | 63.2mg | 70% |
| Calcium | 138mg | 14% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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