Pumpkin & Black Bean Chilli

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (364.1 g)
  • Calories 146.7
  • Total Fat - 7.6 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0.6 mg
  • Sodium - 206.2 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 2.8 g
  • Sugars - 8.7 g
  • Protein - 4.3 g
  • Calcium - 55.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 32.3 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a large, deep non-stick frying pan over a medium heat and add pumpkin, capsicum, onion and garlic and cook, stirring occasionally, until on is soft and then add seasoning and cook, stirring for 1 minutes.

Step 2

Add beans,, tomatoes and stock and bring to the boil and gently boil, covered, for 15 minutes and then remove lid and cook, uncovered for a further 10 minutes, or until pumpkin is tender.

Step 3

Serve with tortillas, sour cream and avocado.

Step 4

NOTE - Try replacing black beans with red kidney beans for a change and add a squeeze of lemon juice to the avocado to prevent it turning brown.

Tips & Variations


No special items needed.

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