Slow-Cooker Pumpkin And Beef Brisket Chilli Recipe | Slow-Cooker Recipes | Tesco Real Food

Ingredients

• 1½ tbsp olive oil
• 600g pumpkin, peeled, deseeded and cut into 2.5cm pieces
• 1kg beef brisket, string removed, patted dry with kitchen paper
• 2 onions, chopped
• 1 red pepper, roughly chopped
• 3 garlic cloves, crushed​
• 1 tbsp smoked paprika​
• 1 tsp ground cumin
• 1 tsp fennel seeds, crushed
• 1 tbsp tomato purée​
• 75ml balsamic vinegar
• 400g tin chopped tomatoes
• 1 beef stock pot, made up to 500ml
• 400g tin cannellini beans, drained​
• rice, to serve (optional)
• baked potato, to serve (optional)
• grated mature Cheddar, to serve (optional)
• 15g fresh coriander, leaves picked