Filter Blog By...The Rangemaster Bloggers
Alison Baker Home Economist
Gill Bland of ‘Tales of Pigling Bland’ food and cookery blog
Hayley Gilbert Freelance writer for kitchen magazines, websites and blogs
James McIntosh World award winning cookery writer & demonstrator
Emma Line Assistant Brand Manager
Mark Towns Training Manager
- Cooker Hoods
- Rangemaster Cookery Theatre
- Range cooker
- Sinks & Taps
Trick or Treat Pumpkin Chilli
Posted by Supper Club Wednesday, 28th October 2015
We’re just kidding, there’s no trick in our pumpkin recipe, just a hearty treat of a chilli to warm your cockles on those chilly October evenings.
While we may not celebrate Halloween with the same extravaganza as they do in the US, pumpkin carving is still a brilliantly fun tradition – especially if you’ve got little ones – but this year, rather than throwing out all the flesh you scrape out of the inside, keep your left overs and turn them into a delicious meal for the whole family.
This recipe includes ground beef, though this could easily be left out to create a vegetarian version of the dish, or swapped for a leaner meat such as turkey for a healthier option.
Cooking Time: Prep 15 mins, Cook 1 hour 10 min
- 500g minced beef
- Flesh from 1 medium sized pumpkin, chopped
- 1 medium sized white onion, chopped
- 2 large carrots, diced
- 1 yellow bell pepper, diced
- 3 cloves garlic, crushed or chopped
- 400g (1 tin) pure pumpkin puree
- 400g (1 tin) chopped tomatoes
- 400g (1 tin) black beans
- 1 bay leaf
- 1 tbsp chilli powder
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1 tbsp tomato puree
- 250ml pumpkin ale
- Sea salt and ground black pepper
- Add some olive oil and the ground mince meat to a large pan over a medium heat, using a wooden spoon to break up the meat.
- Add all the chopped vegetables and garlic to the pan and season.
- Cook until the meat has browned and vegetables softened.
- Next add your spices. Put the bay leaf, chilli powder, cumin, oregano, cinnamon, all spice and tomato puree to the pan then stir well so all the meat and vegetables are coated.
- Add your ale and reduce for roughly 5 minutes.
- Stir in the tinned tomatoes and pumpkin puree.
- Cover the pan, reduce to a low heat, and leave the chilli to simmer for 45 minutes.
- Add the black beans and cook for a further 10 minutes.
- Serve your chilli while piping hot with a dollop of sour cream and grated cheddar cheese.
- We love to see how your Halloween pumpkin chilli turns out; share your pictures in the comments section below!