Pumpkin Stuffed with Chili Con Carne

Pumpkin Stuffed with Chili Con Carne


October 14, 2014

  • Prep: 20 mins
  • Cook: 5 hrs
  • Yields: 6-8


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)


1Wash and dry pumpkin. Cut a lid from the top and reserve. Hollow out the pumpkin, removing all seed and slushy flesh

2Brown beef mince in a frying pan on the stove, add onion and garlic, cook for 3 minutes

3Add the can of tomatoes including juice, and the drained and well rinsed can of kidney beans

4Cook for 2 minutes until thoroughly hot, then sprinkle over the sachet of Mexican seasoning, stirring through well

5Spoon 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

6* Do not add any liquid *

7Cook 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

8When cooked, slice it while still in the slow cooker

9Serve with crusty bread rolls, steamed vegetables, rice, cous cous, or any favourite side dish


Submitted by Dana McGlynn


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