Smoky Beef & Pumpkin Chili with Fluffy Rice
1 h · Easy
#autumn#budget#meal prep#mexican#one-pot
Pumpkin is one of the cheapest things in the shops right now, and here it stretches half a kilo of beef into six generous bowls. Canned beans and tomatoes do the rest — no special shopping, nothing that costs much. The pumpkin melts into the sauce, so the chili turns thick and gently sweet under the smoky spices, and it's even better the next day.
Ingredientsfor 6 portions
- 500 g 85% Lean Ground Beef, Raw
- 500 g Pumpkin, peeled, cut into 1.5 cm cubes
- 480 g Kidney Beans, Canned and Drained, drained and rinsed
- 800 g Tomatoes, Canned, Drained
- 1 medium Yellow Onion, diced
- 3 clove Garlic, finely chopped
- 1 medium Red Bell Pepper, diced
- 2 tsp Chili Powder
- 2 tsp Cumin
- 1 tsp Smoked Paprika
- 1 tbsp Tomato Paste
- 1 tbsp Vegetable Oil
- 1 tsp Sea Salt
- 300 g Basmati Rice
- 6 tbsp Sour Cream, to serve
- 10 g Cilantro, to serve
- 1 Lime, cut into wedges
Steps
- Heat the oil in a large heavy pot over medium-high heat. Add the beef and cook for 6–8 minutes, breaking it up, until it's browned and the pan is dry — browned, not grey, is where the flavour comes from.
- Add the onion and pepper and cook for 5 minutes until softened, then stir in the garlic, chili powder, cumin, smoked paprika and tomato paste and cook for 1 minute until the spices smell toasty.
- Add the tomatoes, pumpkin, beans, salt and a splash of water. Bring to a simmer, cover and cook gently for 35–40 minutes, stirring now and then, until the pumpkin is tender and starting to melt into a thick, glossy chili.
- Meanwhile, rinse the rice until the water runs clear, cook it according to the packet and fluff with a fork.
- Serve the chili over the rice with a spoonful of sour cream, cilantro and a lime wedge. It keeps 4 days in the fridge and freezes well.
