Pumpkin & Bean Chilli

preparation 15 minutes
cook time 45 minutes
Serves 4

Not sure what to do with your leftover pumpkin from Halloween? How about a warming chilli, flavoured with chipotle and cumin, and a kick of chilli powder? The perfect warming supper for cold winter nights.

Extracted from The Squash & Pumpkin Cookbook by Heather Thomas (Ebury Press, £9.99). Photography by Joff Lee

Ingredients Method

3 tbsp olive oil
1 large red onion, chopped
3 garlic cloves, crushed
2 red (bell) peppers, deseeded and diced
675g pumpkin peeled, deseeded and cubed
2–3 tsp chilli powder or 2 tbsp chipotle paste
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp dried oregano
2 tbsp tomato purée (paste)
1 x 400g can chopped tomatoes
2 x 400g cans black beans, rinsed and drained
600ml vegetable stock
A handful of coriander, chopped
Sea salt and freshly ground black pepper
Boiled or steamed rice, to serve (optional)
Lime wedges, to serve
For the toppings:
Chopped avocado
Diced spring onions (scallions)
Sour cream
Grated Cheddar cheese
Guacamole or tomato salsa

Heat the oil in a large saucepan set over a low to medium heat. Add the onion, garlic, peppers and pumpkin and cook, stirring occasionally, for 10–12 minutes, or until tender.

Stir in the chilli powder or chipotle paste, along with the ground cumin, coriander and cinnamon. Cook for 1 minute, then add the oregano, tomato purée, tomatoes, black beans and vegetable stock. Increase the heat to bring to a boil, then reduce the heat to low and simmer gently for 30–40 minutes, or until the liquid reduces and thickens.

Season to taste with salt and pepper, and stir in the chopped coriander.

Serve the chilli in shallow bowls with rice (if liked), and lime wedges on the side for squeezing. Everyone can help themselves to the toppings.

Ingredients

3 tbsp olive oil

1 large red onion, chopped

3 garlic cloves, crushed

2 red (bell) peppers, deseeded and diced

675g pumpkin peeled, deseeded and cubed

2–3 tsp chilli powder or 2 tbsp chipotle paste

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

½ tsp dried oregano

2 tbsp tomato purée (paste)

1 x 400g can chopped tomatoes

2 x 400g cans black beans, rinsed and drained

600ml vegetable stock

A handful of coriander, chopped

Sea salt and freshly ground black pepper

Boiled or steamed rice, to serve (optional)

Lime wedges, to serve

For the toppings:

Chopped avocado

Diced spring onions (scallions)

Sour cream

Grated Cheddar cheese

Guacamole or tomato salsa

Method

Heat the oil in a large saucepan set over a low to medium heat. Add the onion, garlic, peppers and pumpkin and cook, stirring occasionally, for 10–12 minutes, or until tender.

Season to taste with salt and pepper, and stir in the chopped coriander.

Serve the chilli in shallow bowls with rice (if liked), and lime wedges on the side for squeezing. Everyone can help themselves to the toppings.