Pumpkin chilli con carne with homemade tortillas (by Maria D.)

I don’t know why I don’t do more of these photo-cooking projects, as I enjoy it too much and in the end it is good food on the table. It takes time and preparation that is true, but it just goes with the season. Autumn is so inspiring, not only because of its nature changes and colors, but also for the coziness that returns to our home, yet with a milder, more pleasant cold than the one about to come.

So, ok. This is the second part of the previous post about my lovely pumpkin, now known as George. Just don’t ask me why I named it. I guess it’s because I was playing with it the whole day (photographing, cooking, carving) and felt attached! 🙂

So here is the recipe I promised:


1 mid sized pumpkin

1 tomato

2 mid sized onions

1 bell pepper

3 garlic cloves

1 teaspoon chilli powder

olive oil

4-5 jalapeño pepper slices (optional)

sea salt

freshly ground black pepper

500gr quality minced beef

1 tomato paste tin

1/2 can sweet corn


Cut open the pumpkin, scoop the inside out and chop in fine pieces. The pumpkin will be used as the serving bowl so cut it open with care. Peel and finely chop the onions, garlic, tomatoes. Halve the bell pepper, remove the seeds and roughly chop. Place your largest casserole-type pan on a medium high heat. Add 2 lugs of olive oil and all your chopped vegetables with the garlic and onions going in first by 1-2 minutes. Add the chilli powder with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly colored.

Brown the minced beef, breaking any larger chunks up with a wooden spoon (I move the vegetables to the sides of the pan and work with the meat in the center). When the meat is lightly brown from all sides, mix it with all the vegetables and pour the tinned tomato paste (when empty fill the half of it with water and pour this into the pan as well). Add the sliced jalapeño peppers (only if you want it extra spicy) and the sweet corn. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

When ready, pour the mix inside the pumpkin and serve with homemade tortillas (recipe to follow soon) and sour cream (I prefer using Greek yogurt instead, because it is lighter and easier to find. 🙂
Oh! And did you know? Pumpkin is perfect for a bunch of things such us skin, fertility, immune system, premature aging, stress and depression!
Plus tasty!

I hope you enjoy!


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