Pumpkin chilli

STEP BY STEP

Let's make something delicious.

1. 01

   Peel the pumpkin and remove the seeds and fibrous centre (yielding approx. 350 g). Cut the flesh into cubes of approx. 1 cm.

2. 02

   Peel and finely chop the onion and garlic. Halve the chillies and peppers, then remove the stalks, seeds and white membranes. Finely dice the chillies and cut the peppers into small cubes. Wash and trim the leek, then cut into small pieces. Trim the ends of the sugar snap peas and cut them at a slight angle into pieces about 1 cm wide.

3. 03

   Dice the beef very finely. Heat the oil in a saucepan, add the beef and sear over a high heat, stirring. Season with salt and pepper. Add the onion and garlic, fry briefly, then stir in the tomato purée. Pour in the meat stock, reduce the heat, cover and simmer for 25 minutes.

4. 04

   Add the pumpkin, chillies, peppers, leek, sugar snap peas and chopped tomatoes. Season with salt and pepper and simmer for a further 15–20 minutes.

5. 05

   Wash the parsley and shake dry. Pick the leaves from the stalks and finely chop.

6. 06

   Check the seasoning of the chilli and serve sprinkled with parsley.