Sausage & Pumpkin Chili Con Carne

What You Need

• 1 pack Three Aussie Farmers Louisiana Style Sausages, casings removed
• 500g pumpkin, cubed
• 1 onion, diced
• 1 capsicum, chopped
• 400g canned tomato
• 2 Tbsp. tomato paste
• 1 Tbsp. paprika
• 2 Tbsp. cumin
• 1 Tbsp. ground coriander
• 100ml beef stock
• 1 avocado, sliced
• 1 red chilli, sliced
• 1-2 limes, halved
• 4 sprigs fresh coriander
• 100g corn chips, to serve

How To Make It

1. Pre-heat fan forced oven to 180⁰C.
2. Lightly coat pumpkin in oil and salt then roast for 15 mins or until golden and caramelised, remove from the oven and set aside.
3. In a fry-pan, over med-high heat, cook onion until softened, add sausage meat and crumble meat with a spatula.
4. Add paprika, cumin and ground coriander and cook for a further 2 mins.
5. Create a small well in the middle of the fry-pan and add tomato paste. Cook for 1 min then stir in with the rest. Add the capsicum, canned tomatoes, and beef stock and allow to simmer uncovered for approx. 20 mins or until the chilli thickens to your liking.
6. Serve with corn chips, sliced avocado and garnish with chilli, coriander and lime wedges.