recipe of ultimate Winter pumpkin bowl with chilli con carne

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Winter pumpkin bowl with chilli con carne. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Winter pumpkin bowl with chilli con carne is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Winter pumpkin bowl with chilli con carne is something that I’ve loved my entire life.

Table of Contents


  • 2 small butternut pumpkins, halved lengthways, seeds discarded
  • 2 tablespoons extra virgin olive oil
  • 1 cup grated tasty cheese
  • 500g 3-star beef mince
  • 1 brown onion, finely chopped
  • 3 teaspoons Mexican seasoning
  • 400g can finely chopped tomato
  • 1/3 cup salt-reduced beef stock
  • 400g can black beans, drained, rinsed
  • 1 corn cob, husks and silk removed
  • Olive oil cooking spray
  • 1 avocado, chopped
  • 200g perino tomatoes, halved
  • 1/2 small red onion, finely chopped
  • Fresh coriander sprigs, to serve
  • Lime halves, to serve
  • Sliced green chilli, to serve
  • Sour cream, to serve


  • Step 1
    Preheat oven to 200C/180C fan-forced.
  • Step 2
    Rub pumpkin halves all over with 1 tablespoon oil. Season. Wrap each pumpkin half in foil. Place on a tray. Bake for 1 hour or until just tender. Unwrap pumpkin. Sprinkle with cheese. Return to baking tray. Bake for a further 15 minutes or until cheese is golden.
  • Step 3
    Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add brown onion. Cook, for 2 minutes or until onion softened. Add seasoning. Stir to combine. Add canned tomato and stock. Bring to a simmer. Reduce heat to medium-low heat. Cook for 5 minutes or until mixture thickens. Stir in beans.
  • Step 4
    Heat a small frying pan over medium-high heat. Spray corn with oil. Cook corn, turning for 8 minutes or until charred. Cool 5 minutes. Cut kernels from corn in large pieces.
  • Step 5
    Divide chilli con carne, avocado, tomato, red onion and corn among pumpkin halves. Serve with coriander, lime, chilli and sour cream.

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