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Spicy Pumpkin Chilli con Vegan

October 26, 2021 by Samuel Anthony

Halloween Dinner High Fibre

A steaming pumpkin stuffed with pumpkin chilli next to a generous serving of guacamole.

A spicy pumpkin, lentil, and kidney bean chilli con carne recipe (without the carne) for a festive halloween dinner, served with guacamole and nachos (recipe included). For added fun, this pumpkin chilli should be served in the pumpkin 🤩!

Spicy Vegan Pumpkin Chilli

Vegan pumpkin chilli with chunky pumpkin, kidney beans and lentils.

Prep

10 mins

Cook

25 mins

Total

35 mins

Serves

3

Ingredients

  • 300g pumpkin flesh, cubed
  • 1/2tsp Himalayan pink salt
  • 1/2tsp ground black pepper
  • 1 large red onion, finely diced
  • 5 cloves garlic, crushed or finely chopped
  • 1.5tbsp fresh ginger, finely chopped
  • 1 large red bell pepper, finely diced
  • 200g red lentils, cooked
  • 240g kidney beans
  • 3tbsp pumpkin seeds, lightly toasted
  • 800g chopped tomatoes
  • 1tsp cumin
  • 1tsp chilli powder
  • 1tsp smoked paprika
  • 1tsp oregano

Method

Preheat your oven to 180 degrees celcius.

Cut the pumpkin in half and scoop out the fleshy seeds, separating out the amount you need for this recipe. Cube the harder flesh of the pumpkin.

Lay the cubes of pumpkin on a baking tray, if you use oil feel free to lightly coat before seasoning with salt and pepper and roasting for around half an hour.

Cook the lentils according to instructions - typically boiled for 10 minutes. Drain and set aside.

Meanwhile, chop the onion, garlic, ginger and pepper in the meantime.

Fry the onions and pumpkin seeds in a large saucepan for around 5-7 minutes, until the onions are soft. If you are oil free, just use small amounts of water here and there to prevent sticking. Next add the garlic, red pepper and ginger, stirring continuously for 1 minute.

Add the lentils, kidney beans, chopped tomatoes, cumin, chilli powder, smoked paprika and oregano to the pan. Bring to a gentle simmer and leave for around 15-20 minutes, stirring occasionally.

When the pumpkin has been roasted enough to be able to easily push a fork into add to the chilli and stir well for around 5 minutes.

Serve with the guacamole and nachos recipe below...


Calories

312

Fibre

18g

Protein

18g

Iron

7mg

Vitamin C

112mg

Calcium

126mg

Cholesterol

0mg


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