Pumpkin Chili
⏱ 55 min · 🍽️ 6 Porzioni · 🧂 12 Ingredienti
Ingredienti
- 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
Preparazione
- Deseed the pumpkin and cut it into two-centimeter cubes. Dice the onion, garlic and bell pepper.
- Heat the oil, sweat the onion, garlic and pepper, then briefly toast the smoked paprika and cumin.
- Add the pumpkin, passata and stock, cover and simmer until the pumpkin is tender.
- Stir in the drained beans and corn, reduce uncovered until thick and season with salt.
📖 Culinse
🤖 Creato con il supporto dell'IA e verificato dalla redazione · Scopri di più sulla trasparenza IA
veganstewmeal-prepgluten-free
Pumpkin Chili
An autumn chili with pumpkin cubes, kidney beans and smoked paprika. The squash lends natural sweetness and a creamy body to the spicy pot..
Ingredienti
Per 6 porzioni
Estimated cost~€3.65 · ~€0.60/serving
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Preparazione
- 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.
