Ingredients
- 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
Step 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.