Argentinian chilli with peaches
( SERVES 4 )
A meal in one pan. Potatoes could replace the pumpkin. Add chilli according to taste.
|2 Tbsp||Olive oil|
|1 medium||Onion, diced|
|3 Tbsp||Balsamic vinegar|
|500 g||Beef mince|
|½ tsp||Ground cumin|
|½ tsp||Chilli powder|
|½ tsp||Dried oregano|
|½ tsp||Dried thyme|
|1||400g can chopped tomatoes|
|400 g||Cubed pumpkin|
|1 cup||Chicken stock|
|1 can||Black beans|
|1 can||Canned peaches in natural juice, drained|
- Heat the oil in a large non-stick frying pan. Sauté the onion until transparent, about 5 minutes. Add the garlic and cook for 1 minute. Deglaze the pan with 1 tablespoon of balsamic vinegar.
- Add the mince stirring and flattening any lumps with a fork. Stir in the spices and herbs. Cook until browned. Add the tomatoes and cook for 3-4 minutes.
- Add the pumpkin, remaining balsamic vinegar and chicken stock. Cover and simmer for 30 minutes.
- Add the black beans and peaches and cook for a further 15 minutes.