Argentinian chilli with peaches

A meal in one pan. Potatoes could replace the pumpkin. Add chilli according to taste.

Ingredients

2 Tbsp	Olive oil
1 medium	Onion, diced
2 cloves	Garlic
3 Tbsp	Balsamic vinegar
500 g	Beef mince (Main)
½ tsp	Ground cumin
½ tsp	Chilli powder
½ tsp	Dried oregano
½ tsp	Dried thyme
1	400g can chopped tomatoes (Main)
400 g	Cubed pumpkin (Main)
1 cup	Chicken stock
1 can	Black beans (Main)
1 can	Canned peaches in natural juice, drained (Main)

Directions

1. 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.
2. 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.
3. Add the pumpkin, remaining balsamic vinegar and chicken stock. Cover and simmer for 30 minutes.
4. Add the black beans and peaches and cook for a further 15 minutes.