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