adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and bean vegetarian chilli recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
A delicious vegetarian meal featuring beans, corn, pumpkin, and bell pepper. Perfect for meat lovers on a budget. Enjoy leftovers the next day for even more flavor. Serve with corn chips, sour cream, avocado, and cheese for added flair.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 5.00 gm Mexican chilli spice blend, plus extra, to serve
  • 2 tsp vegetable stock powder
  • 400g can Italian diced tomatoes
  • 700g butternut pumpkin, peeled, deseeded, chopped
  • 420g can red kidney beans, rinsed, drained
  • 420g can black beans, rinsed, drained
  • 2 x 125g cans corn kernels, drained
  • 125g (1⁄2 cup) sour cream
  • 2 green shallots, finely shredded
  • 200g packet corn chips
Instructions:
  • In a large saucepan over medium heat, heat the oil until shimmering. Add the onion and capsicum, cooking for 5 minutes until softened, stirring occasionally. Stir in the garlic and chili for 30 seconds.
  • Combine stock powder with 185ml (3⁄4 cup) water in a small bowl, stirring until dissolved. Add the stock and tomatoes to the onion mixture, stirring until well combined.
  • Combine the pumpkin, beans, and corn in the pot. Allow it to simmer while partially covered with a lid. Lower the heat to medium-low and cook for 15 minutes, stirring occasionally until the pumpkin is tender. Add more water if needed and season to taste.
  • Spoon chili into bowls. Drizzle with sour cream, shallots, and chips. Garnish with additional chili.

Similar Recipes