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