Pumpkin Chilli Con Carne - cooking recipe

Ingredients

5 small hokkaido pumpkins
1 tbsp olive oil
1 None onion, peeled and finely chopped
2 None celery stalks, chopped
2 None garlic cloves, peeled and chopped
1 None red chili pepper, deseeded and chopped
1 1/3 lbs ground beef
2 x 14 oz cans chopped tomatoes
14 oz can kidney beans, drained and rinsed

Preparation

Cut one of the pumpkins into quarters. Peel and remove the seeds and cube the flesh. Cut lids from the remaining four pumpkins and scoop out the seeds. Use the tip of a knife to carve a scary face in each pumpkin, if liked. Set aside.
Heat the oil in a large pan and fry the onion, celery, garlic and chili over a medium heat for 6-7 mins, stirring occasionally. Add the beef and cook over a high heat for 10 mins until browned all over. Stir in the tomatoes and all the pumpkin flesh. Season with salt and freshly ground black pepper and bring to a boil. Reduce the heat and cover and simmer for 20 mins, stirring occasionally, until the pumpkin is tender.
Add the kidney beans to the pan and cook for a further 2-3 mins. Spoon the hot chili into the prepared pumpkins and serve immediately. Alternatively serve the chili in warmed bowls.