Pumpkin chilli con carne

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

Recipe «Pumpkin chilli con carne» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.