Fresh chopped coriander, grated cheese & sour cream to serve
Instructions
Finely chop onion and mince garlic.
If using garlic powder, add this when you add the other herbs and spices.
Cut the skin off the pumpkin, remove seeds, and cut into bite-sized chunks.
Peel the potatoes and cut into bite-sized chunks.
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.
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.
Add pumpkin and potatoes. Toss into the spices for 1–2 minutes, again adding a splash of water to prevent drying out.
Rinse and drain beans. Add to the fry pan with tomatoes, stock cube, and salt. Stir well, cover, and reduce to a simmer.
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.
