Welsh Beef Chilli Mince Pumpkin Wedges

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Saturday 6th June 2015


  • 450g (1lb) Lean Welsh beef mince
  • 1 Small pumpkin or squash, seeds removed and cut into wedges
  • Olive oil
  • 1 Onion, roughly chopped
  • 1 Clove garlic, crushed
  • 1 Red chilli, deseeded and finely chopped
  • 1tsp Chilli powder
  • 1 Courgette, thinly sliced
  • 1tbsp Sweet chilli sauce
  • 400g approx Can chopped tomatoes


  1. Preheat the oven to gas mark 4, 180°C, 350°F.
  2. Place the pumpkin wedges onto a large baking sheet and drizzle with a little oil. Place in preheated oven and cook for 25-30 mins until pumpkin flesh is soft.
  3. Into a cold pan place the beef mince, increase the heat and dry fry until browned.
  4. Add the onion, garlic and chilli and cook for 1-2 mins.
  5. Add the chilli powder, courgette, sweet chilli sauce and can of tomatoes, bring to the boil and simmer for 20 mins.
  6. Place the wedges into bowls and top with a large spoonful of chilli mince.

Recipe Information

Serves 4
Calories 213 kcals
Cooking Time

Nutrition Information

  • Calories 213 kcal
  • Energy 895kj
  • Fat 8.4g
  • Saturates 2.4 g
  • Salt 0.34g
  • Iron 4.28mg
  • 5-a-day 2

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