Jess In Retrospect: Mexican food

Chili Con Pumpkin | Vegan

Today I'm coming at you with yet another pumpkin recipe - clearly making the most of October and pumpkin season :) This amazing pumpkin chili is quick to make, perfect for your weekly meal prep and full of healthy ingredients. Oh and it's also a perfectly autumnal and delicious one pot meal!

You'll need:

(this makes 4 generous portions)

1 tbsp olive oil

1 onion

2 cloves of garlic

2 tsp pumpkin spice (trust me the cinnamon really makes this dish!)

1 tsp cumin seeds

1 tsp paprika

a sprinkle or chili flakes

1 tbsp tomato puree

1 red pepper

1 small to medium sized butternut squash

140g red lentils

1 can of chopped tomatoes (400g)

500ml vegetable stock

1 can black beans (~240g)

1 can sweetcorn (~240g)

salt and pepper to taste

toppings:

creme vega or plant based yoghurt

fresh parsley

you could also add: chopped avocado, slices of lime or a sprinkle of sesame seeds

Peel and chop your squash into small cubes. Chop the red pepper and finely slice your onions and mince your garlic.

In a big pan heat up the oil, then add the onion and garlic to it and fry until the onions are translucent. Add in all of your spices as well as the tomato puree and roast for about a minute before adding the pepper and squash cubes. Roast for another 2 - 3 minutes.

In the meantime rinse your lentils well, then add them to the pot as well. Add your liquids, the stock and the canned tomatoes, stir well and bring to a boil. Let it simmer for about 10 - 15 minutes until the lentils are cooked and the squash is soft.

After that, season with salt and pepper to taste, add your drained and rinsed sweetcorn and beans as well as the chili flakes. Give it another good stir and let the whole thing simmer for another 10 minutes. Your kitchen will already be smelling divine by this point! :)

When your chili is ready, serve it with some quinoa or rice or have some pita/ naan bread to dip.

I topped mine with a dollop of vegan creme fraiche as well as some homegrown parsley.

Bon appetit! Dig in :)

I love making this and keeping a portion or two in the freezer for days when I'm short on time to cook and still want to eat a healthy dinner. If you give this recipe a go, let me know in the comments how you got on or tag me in your photos on Instagram @jessinretrospect

Lots of Love,

Jess xx

Saturday, October 29, 2022
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'Greek Style' Tacos with Roasted Chickpeas

food

I wanted to share this quick little no-cook dinner idea with you today, perfect for warm summer days or whenever you just can't be bothered to spend much time in the kitchen :)

These are super refreshing, filling and full of veggies - the olives and feta cheese give it a Greek twist but feel free to add whatever you like to the salad. Here's what you'll need:

● corn tortillas

● 1 small romaine lettuce

● kalamata olives

● feta cheese

● 1 tin chickpeas

● 1/2 cucumber

● 1 red bell pepper

● 1 small red onion

● parsley (of course :D )

● olive oil

● white wine vinegar

● salt and pepper to taste

First rinse the chickpeas and marinate them with salt, mediterranean herbs and a teaspoon of olive oil. Mix well then fry in a airfryer for about 15 - 20 minutes or bake in the oven until crispy.

Meanwhile cut the lettuce into strips, finely dice the onion, cucumber and bell pepper. Slice the olives, chop the parsley and mix everything together in a big bowl. Add vinegar, olive oil and salt and pepper as well as some more mediterranean seasoning.

Prepare your tortillas according to package instructions, then fill them with your salad and roasted chickpeas. Finally crumble some feta cheese on top and dig in :)