Here in the north east of England, today has been cold and rainy, what could be better than a chilli on a day like this. I have the answer to that question and it is PUMPKIN CHILI. This dish combines the king of autumn squashes with swede, carrots, sweet potato and beans to make a bowl full of heaven, which on a cold day like today is just what the doctor ordered.
Ingredients
1/2 cup of onion, chopped
1 tsp garlic, chopped
1 cup of sweet potato
1/2 cup of fresh puréed pumpkin
1/2 cup of swede, chopped
1/2 cup of carrot, chopped
1/2 cup of butter beans
1/2 cup of kidney beans
1/2 cup sweetcorn
1 + 1/2 teaspoon of chili seasoning ( recipe for diy version below)
2 tbsp tomato purée
2 cup vegtable stock
tbsp coconut oil, melted
Method
1. Place the chopped onion, swede and carrot in a pan with the coconut oil and gently fry for 6 minutes or so until the onions are translucent.
2. Add the garlic and the spice mix and stir for 2 minutes to cook the spices.
3. Add the tomato purée and stir for a further 2 minutes then add the stock and simmer for 10 minutes.
4. Now add the sweet potato pop on a lid and simmer for 20 minutes.
5. Stir in the pumpkin purée, beans and sweet corn and cook for a further five minutes until the sauce is thick.
6. Serve hot with corn bread or grains.
This is a really great dish full of hearty vegtable and a lot of flavour. The corn bread was made from a recipe I found over at Post Punk Kitchen, it was a great addition to the dish.
Chili Seasoning Recipe
2 tbsp chili powder
1 tbsp garlic granules
1 tbsp onion granules
2 tsp cumin
1 tsp salt
1 tsp black pepper
Mix all the spices together in a bowl, use as much or as little you like in your chili, I found the amount I used to be just right but I don't like it too hot.
Enjoy!