South Kaipara Good Food
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Recipe: White Bean & Pumpkin Chili

A HEARTY MEAL FOR THE SOUL

White bean and pumpkin chili
Recipe: White Bean & Pumpkin Chili

Equipment

  • Wok with lid

Ingredients

  • 2 cans cannellini beans
  • 2 cans chopped tomatoes
  • ½ medium crown pumpkin
  • 2 large potatoes
  • 1 onion
  • 2 cloves garlic or 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Pinch of cayenne
  • 1 vegetable stock cube
  • ½ can water
  • 1 tsp salt
  • A splash or glug of oil for frying
  • Salt & pepper to season
  • Juice of ½ to 1 lime
  • Fresh chopped coriander, grated cheese & sour cream to serve

Instructions

  1. Finely chop onion and mince garlic.
  2. If using garlic powder, add this when you add the other herbs and spices.
  3. Cut the skin off the pumpkin, remove seeds, and cut into bite-sized chunks.
  4. Peel the potatoes and cut into bite-sized chunks.
  5. Add a splash of oil to a wok or large fry pan. Cook onions on medium heat for 5 minutes until starting to change colour.
  6. Add garlic and fry for 1–2 minutes, then add all the herbs and spices. Fry for another 1–2 minutes, adding a splash of water to prevent burning.
  7. Add pumpkin and potatoes. Toss into the spices for 1–2 minutes, again adding a splash of water to prevent drying out.
  8. Rinse and drain beans. Add to the fry pan with tomatoes, stock cube, and salt. Stir well, cover, and reduce to a simmer.
  9. Cook for 15–20 minutes until pumpkin and potatoes are tender and the chili has thickened. Season to taste with lime juice, salt, and pepper. Add extra chili if desired and garnish with sour cream, cheese, and coriander.

Notes

  • Serve with brown rice.
  • It still tastes great without the cheese or sour cream.
  • Leftover chili and rice can be topped with grated cheese and put in a wrap the next day for lunch. My kids had this for three days in a row by demand!
  • If you like, serve with chopped jalapenos from a jar or Salsa Verde.
  • To make it vegan, use vegan sour cream.
  • 2 cans cannellini beans
  • 2 cans chopped tomatoes
  • ½ medium crown pumpkin
  • 2 large potatoes
  • 1 onion
  • 2 cloves garlic or 1 tsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Pinch of cayenne
  • 1 vegetable stock cube
  • ½ can water
  • 1 tsp salt
  • A splash or glug of oil for frying
  • Salt & pepper to season
  • Juice of ½ to 1 lime
  • Fresh chopped coriander, grated cheese & sour cream to serve

…or try some of these other recipes!