Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Spicy Chili with pumpkin

Monday, November 9, 2015

{soups-salads-and-salad-dressings} Spicy Chili with pumpkin

Spicy Chili with pumpkin
Want a way to use up pumpkin? This chili is seriously good. You can use beef, turkey or veggie mince for this. Whatever tickles your fancy. Enjoy! Have a great evening tonight.

sunflower oil

1 large onion, very finely chopped

2 cloves of garlic, very finely chopped

1 small squeeze of honey (1 tsp) or 1 date finely chopped

2 bay leaves

2 tsp of ground cumin

2 sprigs of rosemary leaves only, very finely chopped

1-3 tsp of chili powder, depending how hot you want it!

1 lb. lean ground beef, turkey mince or veggie mince

1 glass of red wine or Marsala, around 200ml. (200 ml = 6.76280454 US fluid ounces) Or 1 glass of stock

2 x 14 oz. cans tomatoes

2 Tbsp. of tomato puree

1 lb. pumpkin, peeled, deseeded and cut into large bite-sized cubes-or butternut squash

Salt and ground black pepper

Handful fresh coriander leaves (optional)

Heat the oil in a medium sized pan on a low heat. Add the onion and cook for 8 minutes until it begins to soften. Then add the garlic and cook for 1 more minute, stirring throughout.

Add the honey or date, bay leaves, cumin, rosemary, chili powder and the ground beef/turkey/veggie mince and if using beef cook until it turns from pink to brown. If using veggie or turkey mince just cook for a couple of minutes then Next add the red wine, tomatoes and tomato puree and turn up the heat to bring it to the boil. When it begins to boil, turn down the heat and leave to simmer for 10 minutes, stirring occasionally.

Add the pumpkin pieces and cook for a further 20 minutes, stirring from time to time to ensure that nothing sticks to the bottom of the pan. Season to taste, garnish with fresh coriander and serve on a bed of steaming hot white rice.