Pumpkin chilli con carne

Cooking Vegetarian Pumpkin chilli con carne

This hearty vegetarian chilli con carne will spice up your weeknight menu.

Lables: Heart friendly High carb High fibre Low cholesterol Low fat Low kilojoule Low sodium Vegetarian Egg free Fish free Gluten free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220C or 200C fan. Line a large baking tray with baking paper. Place pumpkin on tray. Drizzle with 1 tablespoon of oil and sprinkle over 2 teaspoons of spice mix. Toss to coat and arrange in a single layer. Roast for 25 minutes or until golden and tender.
  2. Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add remaining spice mix and toss to coat. Add beans, tomato paste and 1 cup water. Stir to combine. Bring to the boil. Simmer for 2-3 minutes to thicken.
  3. Divide bean mixture between 4 plates. Divide pumpkin, tomato and coriander between plates. Serve with a dollop of yoghurt.

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1kg pumpkin, unpeeled, cut into thin wedges
1 tbsp Cajun spice mix
1 1/2 tbsp extra-virgin olive oil
1 brown onion, finely chopped
1 red capsicum, chopped
270g cooked black beans, drained, rinsed
1 tbsp salt-reduced tomato paste
200g cherry tomatoes, quartered
1/4 cup coriander sprigs
1/2 cup Light Greek yoghurt

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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