Servings: 4 · Prep Time: 5 mins · Cooking Time: 30 mins
Total Time: 35 mins


This recipe is incredibly easy to create and it certainly has a Mexican punch to it. We've taken an unusual twist on the classic chilli con carne and paired it with a deliciously sweet roasted pumpkin. The two actually work amazingly well together flavour wise - plus it's a great way to get the kids to eat healthy too.



  • Lean mince meat (500g)
  • Chopped tomatoes (400g tinned)
  • Kidney beans (400g, drained)
  • Chilli powder (1 tbsp)
  • Garlic (1 clove)
  • Paprika (1 tbsp)
  • Cayenne pepper (1 tbsp)
  • Cumin (1 tbsp)
  • Onion (1/2, diced)
  • Pumpkins (2 culinary)
  • Salt and pepper (To taste)
  • Parsley (Sprinkle, to top)


Begin by preheating your oven to gas mark 6 (200 degrees Celsius).

Once warm, place your pumpkins in the middle of the oven and cook for 40-60 minutes
(dependant on your choice of softness).

Halfway through roasting your pumpkins, you can start to make your chilli. Begin by
cooking your mince and onion in a pan on high heat until the mince has browned.

Once cooked, add your tin of chopped tomatoes, spices and garlic and then stir
together and bring to the boil.

Whilst your chilli is cooking, remove your pumpkins from the oven (if cooked), slice
them in half and leave to cool. Once cool, remove the insides from the pumpkins and
prepare them to be stuffed.

Once boiled, bring to simmer and cook for another 15-20 minutes. Once cooked, add
your drained kidney beans and cook for a further 5 minutes.

When your chilli is cooked, simply scoop a portion into the 4 halves of the pumpkins.
Top with some fresh parsley and serve whilst hot!