Pumpkin Chili
By MorrisonsPumpkins are not just for carving… use up spare pumpkins in wintery months to create this deliciously heartwarming chilli recipe.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
21 total- 1 dash of salt
- 1 dash of fresh ground black pepper
- 400 g of red kidney beans, drained
- 2 dashes of balsamic vinegar
- 1 tub of soured cream
- 4 tbsp of olive oil
- 2 red peppers, chopped
- 1 handful of jalapeños, sliced
- 3 garlic cloves, minced
- 1 good handful of spring onions, chopped
- 2 tbsp of tomato puree
- 1 small/med pumpkin, or butternut squash
- 1 handful of coriander
- 1 onion, large
- 100 g of frozen sweetcorn
- 1 red chilli
- 800 g of chopped tomatoes, 400g
- 500 ml of vegetable stock
- 1 tsp of cumin
- 1 tsp of cinnamon
- 1 tbsp of chilli powder
Method
8 stepsStep 1
Peel the pumpkin or squash and cut into 1-inch thick pieces.
Step 2
In a large pan heat the olive oil over a medium heat and add the onion and red peppers and cook for 5 minutes.
Step 3
Add the pumpkin and garlic and lightly brown.
Step 4
Add the chopped chilli, chilli powder, cumin and cinnamon and cook for 2 minutes then add the tomato puree and stir in.
Step 5
Add the chopped tomatoes, vegetable stock, red kidney beans, sweetcorn, salt and pepper and bring to the boil.
Step 6
Reduce the heat and cook for 45 minutes or until the pumpkin is tender.
Step 7
When cooked add a dash or 2 of balsamic vinegar.
Step 8
Serve up with chopped spring onions, jalapeños and a bowl of sour cream.