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
- 0 Comments
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