Recipe: White Bean & Pumpkin Chili
White Bean & Pumpkin Chili
A HEARTY MEAL FOR THE SOUL
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/ 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/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
- Finely chop onion and mince garlic.
- If using garlic powder add this when you do the other herbs and spices.
- Cut skin off pumpkin, remove seeds and cut into bite-sized chunks.
- Peel potatoes and cut into bite-sized chunks.
- Add a splash of oil to a wok or large fry pan. Cook onions on a medium heat for 5mins till starting to change colour.
- Add in garlic and fry for a minute or two, then add all the herbs and spices. Fry for another minute or two adding a splash of water to stop from drying out and burning.
- Add in pumpkin and potatoes. Toss into the spices for a minute or two. Again, adding a splash of water to stop it from drying out.
- Rinse and drain beans. Add to fry pan with tomatoes, stock cube and salt. Give everything a good stir, put the lid on and reduce to a simmer.
- Cook for another 15 -20mins till the 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 good 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 to be flash, serve with chopped jalapenos from a jar, or Salsa Verde.
- To make it vegan use vegan sour cream.