Meat-based recipe
Beef mince, kidney beans and a slow tomato base make a hearty chilli, while pumpkin softens into sweet, substantial chunks. It is a useful autumn recipe for a sound squash and a late crop of allotment tomatoes or peppers.
Ingredients
- 500g Beef mince
- 500g peeled weight, cut into 2cm cubes Pumpkin or firm winter squash
- 1 large, diced Onion
- 1, diced Red pepper
- 400g tin or 500g fresh ripe tomatoes, chopped Chopped tomatoes
- 1 x 400g tin, drained and rinsed Kidney beans
- 2 cloves, crushed Garlic
- 1 tbsp Tomato purée
- 1 tsp, or to taste Chilli powder
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 200ml Beef stock
- 1 tbsp Vegetable oil
- to taste Salt and black pepper
Equipment
Large heavy saucepan or casserole · Sharp knife
Method
- Heat oil over medium heat. Add onion and pepper and cook for 6–8 minutes until softened. Add garlic, cumin, paprika and chilli powder; stir for 30 seconds.
- Add beef mince and cook for 8–10 minutes, breaking it up with a wooden spoon, until no raw mince remains and the pan is no longer wet. Stir in tomato purée for 1 minute.
- Add tomatoes and stock. Bring to a simmer, scraping the base, and cook uncovered for 15 minutes so the sauce begins to thicken.
- Stir in pumpkin, cover partly and simmer gently for 20–25 minutes until a knife enters the pumpkin but cubes still hold their shape. Stir occasionally and add a splash of water only if the base catches.
- Add drained kidney beans and simmer uncovered for 10–12 minutes until hot throughout and the chilli is thick. Check the centre of a large mince clump reaches 75°C for 30 seconds or an equivalent safe time-temperature combination.
- Taste, season and rest for 5 minutes before serving. If using fresh tomatoes, allow a few extra minutes to reduce their juices.
Allotment tip
Choose a dense, firm-fleshed squash such as a culinary pumpkin or butternut; watery carving pumpkins can make the chilli thin.
Cooking tips
Cut pumpkin into even cubes and stir gently once it softens. A partly uncovered simmer concentrates the sauce without breaking the squash apart.
Common mistakes to avoid
Do not add beans at the beginning or they may split during the longer simmer. Salted stock and tinned beans vary, so taste before adding more salt.
Serving suggestions
Serve with rice, baked potatoes or bread, plus yoghurt and chopped coriander if available.
Seasonal allotment note
A useful autumn and winter meal when cured pumpkins and stored onions are available. Once cut, wrap unused pumpkin and refrigerate promptly; use within a few days.
Ingredient swaps
Use black beans instead of kidney beans, or replace pepper with diced courgette. For less heat, reduce or omit chilli; retain cumin and paprika for warmth.
Allergens: Check stock label for celery and other declared allergens
Storing leftovers
Cool within 2 hours, refrigerate covered and eat within 48 hours or freeze in portions. Reheat once until steaming hot all the way through, stirring midway. Defrost in the fridge.