This chilli is a great vegetarian alternative to regular chilli. Although that's not to say that meat eaters won't enjoy it too. This is quick and easy to make with a tin of pumpkin puree. You can also use a homemade pumpkin puree or even butternut squash or similar.
Chilli's are a personal thing, feel free to add as little or as much cumin and chilli as you need.
Perfect to freeze, serve on its own, with rice or even as a jacket potato topper.
Vegetarian pumpkin chilli
(Recipe adapted from Julia's Album, serves 2-4)
1 tbsp oil
1 large onion, finely chopped
4 garlic cloves, minced
250g pumpkin puree (homemade or tinned)
250g tinned chopped tomatoes
180ml vegetable stock
1 tin kidney beans
1 tin cannellini beans
1 tbsp cumin powder
2 tbsp chilli powder
salt and pepper to season
In a large pan, cook the onions and garlic in the oil until the onions soften, about 5 minutes.
Add the pumpkin, chopped tomatoes, vegetable stock and beans and stir together. Add half the spice, season with salt and pepper.
Taste your chilli and add more spice if needed.
Bring to the boil stirring all ingredients together to combine the spices.
Reduce to a simmer and cook for a further 20 minutes until the sauce thickens.
Serve in small bowls with some chopped spring onions to garnish.
N.B. this will make 2 large servings for dinner, or 4 smaller servings for lunch or if serving as an accompaniment.