Spicy Vegan Pumpkin & Bean Chilli Recipe
This hearty, spiced pumpkin and bean vegan chilli is like a hug for your insides!
Packed full of veggies, it’s wallet-friendly, and you can add whatever veg takes your fancy such as peppers, fresh tomatoes, onions and garlic to add even more flavour.
All you need to make this flavourful dish is a steamer and a large oven-friendly dish with a lid!
Recipe by The Green Machine
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Total Time: 1 hour and 20 minutes
Prep Time: 15 minutes
Cook Time: 1 hour and 5 minutes
Servings: 2
Rating:
Total Time: 1 hour and 20 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 175 175 g pumpkin or squash, cubed
- 200 200 g tinned pinto or kidney beans
- 200 200 g tinned chopped tomatoes
- 0.5 0.5 Tbsp dried oregano
- 0.5 0.5 Tbsp cinnamon powder
- 1 1 tsp chilli powder
- 100 100 ml water
- 1 1 g sea salt
- 1 1 tsp cornflour or arrowroot powder (mixed with 5 Tbsp cold water)
Method
Method
- Preheat the oven to 200°C/Gas Mark 6.
- Steam the pumpkin/squash cubes for 20 minutes, until a knife can slice right through them.
- Add all the ingredients, except the cornflour/arrowroot and water mix, to a large dish with a lid and bake in the oven for 30 minutes. Stir in the cornflour/water mix and cook for a further 15 minutes.
- Once cooked, serve with tortillas, guacamole and salsa or with a bowl of rice.
Fancy something a little more fun-gi? Try making this Medicinal Mushroom & Garlic Broth!
