Halloween Pumpkin Chilli

This easy and straightforward vegan Halloween Pumpkin Chilli recipe is bound to delight your guests.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 30

Cook Time 15

Total Time 45

Course Beans & Pulses, Entertaining, Family Meals

Cuisine Mexican

Servings people

Calories 242 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

500 g pumpkin flesh
1 red pepper
400 g can chopped tomatoes
800 g black beans
2 Tbsp tomato paste
3 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp cinnamon
2 tsp dried oregano
1/2 tsp chilli powder or more according to taste
8 cm piece fresh ginger root [3.15 inch]
750 ml vegetable stock
juice of 1 to 2 limes
1 large onion
3 garlic cloves - crushed
olive oil
salt & pepper
fresh bunch of coriander to serve
Carved pumpkin to serve optional

Instructions

Heat some olive oil in a large saucepan.
Gently fry finely chopped onion, crushed garlic with ground cumin, ground coriander, chilli powder, cinnamon and grated ginger root.
Cut pepper and pumpkin into 2cm dice [0.8 inches].
Add vegetables to the onion mixture along with the tomato paste, chopped tomatoes, vegetable stock and oregano. Bring to boil then cook uncovered under medium heat for 10-15 mins until pumpkin is cooked (it should still have a bite).
Rinse and drain black beans. Add to pan. Mix well together. Season with lime juice plus salt and pepper.
Serve with fresh coriander.

Nutrition

Serving: 300gCalories: 242kcalCarbohydrates: 47gProtein: 14gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 644mgPotassium: 1043mgFiber: 15gSugar: 7gVitamin A: 8176IUVitamin C: 42mgCalcium: 112mgIron: 5mg

Find this recipe online:

Halloween Pumpkin Chilli

https://theflexitarian.co.uk/recipe-items/halloween-pumpkin-chilli-vegan/