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Pumpkin Chili

Pumpkins are not just for carving… use up spare pumpkins in wintery months to create this deliciously heartwarming chilli recipe.


Prepare Ahead

Outside pumpkin season, use two butternut squash instead


Instructions

  1. 1 Peel the pumpkin or squash and cut into 1-inch thick pieces.


  2. 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.


  3. 3 Add the pumpkin and garlic and lightly brown.


  4. 4 Add the chopped chilli, chilli powder, cumin and cinnamon and cook for 2 minutes then add the tomato puree and stir in.


  5. 5 Add the chopped tomatoes, vegetable stock, red kidney beans, sweetcorn, salt and pepper and bring to the boil.


  6. 6 Reduce the heat and cook for 45 minutes or until the pumpkin is tender.


  7. 7 When cooked add a dash or 2 of balsamic vinegar.


  8. 8 Serve up with chopped spring onions, jalapeños and a bowl of sour cream.


Ingredients

  • 1 small/med pumpkin, or butternut squash
  • 4 tbsp olive oil
  • 2 red peppers, chopped
  • 1 onion, large
  • 3 garlic cloves, minced
  • 2 tbsp tomato puree
  • 500ml vegetable stock
  • 800g chopped tomatoes, 400g
  • 1 red chilli
  • 400g red kidney beans, drained
  • 100g frozen sweetcorn
  • 1 tbsp chilli powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 dash Salt
  • 1 dash fresh ground black pepper
  • 2 dashes balsamic vinegar
  • 1 handful jalapeños, sliced
  • 1 tub soured cream
  • 1 good handful spring onions, chopped
  • 1 handful coriander

Serves 5

Total time required 16 mins

  • Preparation time: 15 mins
  • Cooking time: 1 min