Pump­kin chilli con carne

The Coffs Coast Advocate - - LIFE - Recipe by Lucy Nunes Photo by Craig Wall

THIS hearty veg­e­tar­ian chilli con carne will spice up your week­night menu.

SERVES: 4

In­gre­di­ents

1kg pump­kin, un­peeled, cut into thin wedges

1 tbs Ca­jun spice mix

1 1⁄2 tbs ex­tra-vir­gin olive oil

1 brown onion, finely chopped

1 red cap­sicum, chopped

270g cooked black beans, drained, rinsed

1 tbs salt-re­duced tomato paste

200g cherry to­ma­toes, quar­tered

1⁄4 cup co­rian­der sprigs

1⁄2 cup light Greek yo­gurt

Method

Pre­heat oven to 220C or 200C fan. Line a large bak­ing tray with bak­ing pa­per. Place pump­kin on tray. Driz­zle with 1 tbs of oil and sprin­kle over 2 tsp of spice mix. Toss to coat and ar­range in a sin­gle layer. Roast for 25 min­utes or un­til golden and ten­der.

Mean­while, heat re­main­ing oil in a large fry­ing pan over medium heat. Cook onion and cap­sicum, stir­ring, for 5 min­utes or un­til soft­ened. Add re­main­ing spice mix and toss to coat.

Add beans, tomato paste and 1 cup wa­ter. Stir to com­bine. Bring to the boil. Sim­mer for 2–3 min­utes to thicken.

Di­vide bean mix­ture be­tween 4 plates. Di­vide pump­kin, tomato and co­rian­der be­tween plates. Serve with a dol­lop of yo­gurt.

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