Pumpkin and Black Bean Chilli
Serves 4, Prep 10 mins, Cook 25 mins
2 tblsps olive oil
650g butternut pumpkin, peeled,cut into 1cm pieces
1 red capsicum, chopped
1 large red onion, halved, thinly sliced
2 cloves garlic, crushed
2 tblsps Mexican seasoning
425g can black beans, drained, rinsed
400g can crushed tomatoes
1 cup vegetable stock
Char-grilled flour tortillas, sour cream and mashed avocado, to serve
1 Heat oil in a large, deep, non-stick frying pan over a medium heat. Add pumpkin, capsicum, onion and garlic. Cook, stirring occasionally, until onion is soft. Add seasoning. Cook, stirring, for 1 minute.
2 Add beans, tomatoes and stock. Bring to boil. Gently boil, covered, for 15 minutes. Remove lid. Cook, uncovered, for a further 10 minutes, or until pumpkin is tender.…
