Pumpkin chili

Ingredients for 10 servings:

• 1 kg minced meat
• 1 kg pumpkin(s), e.g. butternut squash
• 100 g onion(s)
• 100 g butter
• 400 g avocado(s)
• 400 g tomatoes, chopped
• 400 ml water
• 50 g chocolate with 85% cocoa content
• 1 tsp cumin
• 25 g jalapeño(s) from the jar
• 300 g crème fraîche
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low carb, gluten-free, suitable for diabetics

First, cut the pumpkin into small cubes and finely chop the onions. Then, heat the butter in a saucepan and sauté the onions until translucent. Then, add the minced meat and fry until crispy, then deglaze with the tomatoes. For the avocado puree, put the avocado flesh and water in a blender and puree. Add the puree to the saucepan with the minced meat, onions, and tomatoes. Then, finely chop the chocolate and melt it in the chili. Season the chili with cumin, salt, and pepper. Finely chop the jalapeños and add them to the saucepan. Finally, add the pumpkin and let the chili simmer for 20 minutes over medium heat. Season again before serving and then top each serving with 30g of crème fraîche. 490 kcal per serving.