CHIPOTLE PUMPKIN CHILLI

 

INGREDIENTS

2 tablespoons olive oil

1 red onion, chopped

2 red capsicums, chopped

1 small butternut pumpkin, peeled and chopped into 2cm cubes

4 garlic cloves, minced

2 chipotle peppers in adobo sauce, finely chopped

1 TBSP of adobo sauce

1 TBSP ground cumin

1/4 TSP ground cinnamon

2 bay leaf

2 cans black beans, rinsed and drained

1 400g tin diced tomatoes

1 TSP Sriracha

2 cups vegetable stock

1 TSP Salt

2 avocados, diced (or make a guac)

Vegan sour cream

Corn tortilla chips

INSTRUCTIONS

  1. Add the oil to a large pot over a medium heat. Add the onion, capsicum and butternut pumpkin and cook, stirring occasionally, until the onions are turning clear.

  2. Turn the heat down to medium-low and add the garlic, chipotle peppers, adobo sauce, cumin and cinnamon. Cook, stirring constantly, until fragrant, about 30 seconds.

  3. Add the bay leaf, black beans, tomatoes, Sriracha and broth. Stir to combine, bring to a light simmer and cover for about 1 hour, stirring occasionally. Check after about 30 mins to make sure you don’t have the heat too high.

  4. Cook until the butternut pumpkin is nice and tender and the liquid has reduced - producing a consistency that is fairly thick, and something you can easily scoop onto a chip! We usually mash some of the pumpkin.

  5. Remove the bay leaf and add salt to taste.

  6. Serve the chilli topped with tortilla chips, diced avocado or guac, sour cream. If you want more heat, you can also add some Franks Hot Sauce for a good kick.