1. Cut the pumpkin into pieces.
  2. Remove the seeds and the threaded inside and cut off the skin with a sharp knife.
  3. Cut the flesh into 1 cm pieces. Cut the stem of the pepper.
  4. Cut the pepper in half lengthwise, remove the seeds with a sharp knife and finely chop the flesh.
  5. Heat the oil in the pan with thick bottom and fry the al-andalus and half of the pepper for 1 min. on low heat.
  6. Add the minced meat and cook for 1 min. on a medium heat.
  7. Add the pumpkin and tomato cubes and stir well.
  8. Place the lid on the pan and simmer over low heat for 20 minutes. Scoop up regularly.
  9. Add the black beans for the last 5 minutes and season with pepper and salt if necessary.
  10. Meanwhile, finely chop the coriander. Divide the pumpkin chili over 4 plates or bowls and sprinkle with the coriander and the rest of the pepper.