Submitted by Dana McGlynn
Pumpkin Stuffed with Chili Con Carne
Serving: 6
Ingredients
- 1 large pumpkin. Choose a variety that has a soft skin, such as Kent
- 500 g beef mince (or lamb)
- 1 large Spanish (purple or red) onion, finely diced
- 3 large cloves of garlic (or 1 Tb minced garlic)
- 1 can crushed or diced tomatoes
- 1 can kidney beans
- 1 sachet of Mexican Seasoning (I chose Continental Tortilla Stack flavour)
Instructions
- Wash and dry pumpkin. Cut a lid from the top and reserve. Hollow out the pumpkin, removing all seed and slushy flesh
- Brown beef mince in a frying pan on the stove, add onion and garlic, cook for 3 minutes
- Add the can of tomatoes including juice, and the drained and well rinsed can of kidney beans
- Cook for 2 minutes until thoroughly hot, then sprinkle over the sachet of Mexican seasoning, stirring through well
- Spoon the mixture into the hollowed pumpkin, place the pumpkin lid on it. Place into the slow cooker (no lining necessary) and place the SC lid on top
- * Do not add any liquid *
- Cook on high, check after 5 hours. If the pumpkin is tender enough to eat, it is cooked. If not, keep cooking and checking every 15 minutes
- When cooked, slice it while still in the slow cooker
- Serve with crusty bread rolls, steamed vegetables, rice, cous cous, or any favourite side dish
- ENJOY
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