![Halloween Pumpkin Chilli [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/10/Halloween-Pumpkin-Chilli-vegan-by-The-Flexitarian-v8-300x300.jpg)
Halloween Pumpkin Chilli [vegan]
This easy and straightforward vegan Halloween Pumpkin Chilli recipe is bound to delight your guests.
Equipment
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