Pumpkin Bowl Chilli

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Pumpkin Bowl Chilli
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
574
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie574 kcal(27 %)
Protein35.81 g(37 %)
Fat27.54 g(24 %)
Carbohydrates51.94 g(35 %)
Sugar added2.18 g(9 %)
Roughage10.64 g(35 %)
Vitamin A1,196.92 mg(149,615 %)
Vitamin D0 μg(0 %)
Vitamin E2.34 mg(20 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.26 mg(24 %)
Niacin9.92 mg(83 %)
Vitamin B₆0.44 mg(31 %)
Folate200.73 μg(67 %)
Pantothenic acid0.84 mg(14 %)
Biotin6.59 μg(15 %)
Vitamin B₁₂2.44 μg(81 %)
Vitamin C85.71 mg(90 %)
Potassium1,333.56 mg(33 %)
Calcium107.39 mg(11 %)
Magnesium102.23 mg(34 %)
Iron6.8 mg(45 %)
Iodine1.5 μg(1 %)
Zinc6.62 mg(83 %)
Saturated fatty acids12.04 g
Cholesterol90.74 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
small Pumpkin
¼ cup
For the chilli
2 tablespoons
2
onions (chopped)
16 ounces
1 teaspoon
2
green chile (seeds removed and finely chopped)
14 ounces
16 ounces
canned red Kidney beans
1 ounce
Dark chocolate (60% cocoa solids)
1 tablespoon
To garnish

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Cut a lid from the top of the pumpkins and remove the seeds and fibres. Scoop out most of the flesh leaving a fairly thick wall around the sides and base. Rub the inside walls with butter and sprinkle with salt and pepper. Place the pumpkin shells in an ovenproof dish and cook for 30 minutes. Remove and set aside. Dice half the pumpkin flesh.
3.
For the chilli: heat the oil in a large heavy based pan and when hot add the onions and pumpkin flesh. Cook until soft, then increase the heat and add the minced beef, stirring for a few minutes until browned. Reduce the heat and add the oregano, chilli, tomatoes and kidney beans, stirring well.
4.
Stir in the chocolate and sugar until melted. Season with salt to taste, cover and simmer gently for 15 minutes, stirring from time to time to avoid the mixture sticking to the bottom of the pan.
5.
Carefully ladle the chilli into each pumpkin shell, filling about 3/4 of the way to the top. Cook for 30-45 minutes until the insides of the pumpkins are tender - but not about to collapse.
6.
Garnish with rosemary.