Pumpkin Stuffed with Chili Con Carne

Submitted by Dana McGlynn

Pumpkin Stuffed with Chili Con Carne

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Serving: 6
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes


  • 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)


  • 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

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