Chilli Pumpkin Recipe

Chipotle Chilli Pumpkin Recipe. A warming vegetarian Mexican style chilli that can be served as a main meal or a side dish. It is easy to adapt to make a family friendly version.

Author: Kyrstie Barcak - A Fresh Legacy

Recipe type: Main

Cuisine: Mexican

Serves: 6-8

Ingredients

• 1 tablespoon oil of choice for cooking
• 1 clove garlic - chopped
• 1 cm ginger - grated
• 1 onion - chopped
• ½ teaspoon dried chilli flakes
• 2 dried chipotle chilli - soaked in boiling water until softened and then chopped **Do not discard the soaking water
• ¾ cup Organic Black Turtle Beans
• 1 425 grams tinned cannellini beans
• 1 400 gram tinned chopped tomatoes + small amount of water to rinse to the tin
• 1 red capsicum cut into 4-6 pieces
• 2 cups of water - including the water reserved from soaking the chillis and that used to rinse the tomato tin
• 2 cups of cooked and mashed pumpkin
• 2 generous pinches of salt
• To serve:
• 1 avocado, mashed or sliced
• 1 handful of fresh coriander leaves
• 1 lime - squeezed

Instructions

1. Add the oil, ginger, garlic, chilli flakes and chipotle, and onion to a pan that can be covered on the stove top.
2. Gently cook until the onion softens
3. Add the turtle beans and stir until coated
4. Add the tinned beans, tomatoes, capsicum, water and pumpkin and stir
5. Cover with a lid and simmer on low heat for 45 minutes
6. Uncover and stir, and remove lid
7. Cook for a further 15 minutes and then turn off heat, cover and allow to sit for 10 minutes
8. The liquid should be absorbed now
9. Season with two pinches of salt and stir
10. Serve with the fresh coriander leaves, avocado and squeezed lime juice
11. You can serve as it is or with baked potatoes, or corn chips, or tortilla wraps

http://afreshlegacy.net/chilli-pumpkin-recipe