Name: Pumpkin chilli con 'carne'
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1kg pumpkin, unpeeled, cut into thin wedges; 20.00 ml Cajun spice mix; 27.30 gm extra-virgin olive oil; 1 brown onion, finely chopped; 1 red capsicum, chopped; 270g cooked black beans, drained, rinsed (see note); 22.20 gm salt-reduced tomato paste; 200g cherry tomatoes, quartered; 62.50 ml coriander sprigs; 125.00 ml Light Greek yoghurt

Pumpkin chilli con 'carne'

0 Likes

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Spicy vegetarian chilli to elevate your weeknight dinners.

Ingredients:

1kg pumpkin, unpeeled, cut into thin wedges
20.00 ml Cajun spice mix
27.30 gm extra-virgin olive oil
1 brown onion, finely chopped
1 red capsicum, chopped
270g cooked black beans, drained, rinsed (see note)
22.20 gm salt-reduced tomato paste
200g cherry tomatoes, quartered
62.50 ml coriander sprigs
125.00 ml Light Greek yoghurt

Instructions:

Preheat the oven to 220C (200C fan). Line a large baking tray with parchment paper. Spread the pumpkin on the tray, drizzle with 1 tablespoon of oil, and sprinkle with 2 teaspoons of spice mix. Toss to coat evenly and arrange in a single layer. Roast for 25 minutes until golden and tender.
Heat the rest of the oil in a large frying pan over medium heat. Sauté the onion and capsicum for 5 minutes until softened. Mix in the remaining spice blend, then add beans, tomato paste, and 1 cup of water. Stir well and bring to a boil. Let it simmer for 2-3 minutes until it thickens.
Divide the bean mixture evenly onto 4 plates, then arrange the pumpkin, tomato, and coriander on top. Finish with a dollop of yogurt before serving.

We use cookies

Similar Recipes

Pumpkin chilli con carne recipe

Winter pumpkin bowl with chilli con carne

Bacon and sweet chilli pumpkin scrolls

Warm beetroot and chilli pumpkin pearl couscous salad

Warm red lentil penne salad with chilli pumpkin and tahini dressing recipe