5.0 from 21 votes
Slow Cooked Beef and Pumpkin Chilli
When the evenings start to get darker and chillier, what could be better than a big pot of Beef and Pumpkin Chilli cooking away in the slow cooker all day, ready for a quick and easy meal come dinner time? (Serves 6-8 depending on appetite.)
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 8 people
Calories: 507 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
- 2 tablespoons olive oil
- 2 onions red or white, diced
- 1 kg beef mince or stewing beef diced
- 6 cloves garlic crushed or grated
- 1 teaspoon chilli flakes or to taste
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 x 400 g tins chopped tomatoes
- 2 teaspoons oregano
- salt and pepper to taste
- 400 g pumpkin or butternut squash cut into bite sized chunks
- 2 red peppers cut into bite sized chunks
- 2 x 400 g tins black beans drained
- Rice tortilla chips or soft tortillas to serve
- Guacamole and salsa or finely diced onion, tomatoes and avocado to serve
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.
Cup of Yum
Notes
- I have deliberately kept the timings a little flexible so you can fit this into your life. Meals like this are really very flexible and can take a little extra cooking if need be. Choose whichever time best fits into your lifestyle.
- If you can’t be home when the vegetables need to go into the slow cooker simply put them in from the start. They will lose their texture a little but will otherwise be fine. You may even prefer it this way, if you are not keen on vegetables!
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
507kcal
(25%)
Carbohydrates
32g
(11%)
Protein
29g
(58%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Cholesterol
88mg
(29%)
Sodium
620mg
(26%)
Potassium
1152mg
(33%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
6700IU
(134%)
Vitamin C
63.2mg
(70%)
Calcium
138mg
(14%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 507
% 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.