Pumpkin Chili

Name: Pumpkin Chili
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 600 g Hokkaido pumpkin; 1 can kidney beans (400 g); 1 can black beans (400 g); 400 g tomato passata; 150 g corn; 1 piece onion; 2 cloves garlic; 1 piece red bell pepper; 8 g smoked paprika; 5 g ground cumin; 300 ml vegetable stock; 20 ml oil

An autumn chili with pumpkin cubes, kidney beans and smoked paprika. The squash lends natural sweetness and a creamy body to the spicy pot..

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Cook time

55 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

276 kcal

Calories

11 g

Protein

8 g

Fat

40 g

Carbs

Ingredients

For 6 servings

Estimated cost~€3.65 · ~€0.60/serving

Instructions

1
Deseed the pumpkin and cut it into two-centimeter cubes. Dice the onion, garlic and bell pepper.
2
Heat the oil, sweat the onion, garlic and pepper, then briefly toast the smoked paprika and cumin.
3
Add the pumpkin, passata and stock, cover and simmer until the pumpkin is tender.
4
Stir in the drained beans and corn, reduce uncovered until thick and season with salt.