Black bean, farro and roasted pumpkin chilli
3
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Pumpkin
700 g, peeled, cut into 2 cm cubes
Green capsicum
1 medium, finely chopped
Brown onion
1 medium, chopped
Garlic
4 clove(s), crushed
Chilli powder
1 tsp
Ground cumin
1 tbs
Canned diced tomatoes
800 g, (buy 2 x 400 g cans)
Canned black beans, rinsed, drained
1 400g can
Frozen corn
1 cup(s), (160g)
Vegetable stock, liquid, salt-reduced
1½ cup(s), (375 ml)
Cooked farro
1 cup(s), (160 g)
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120 g)
Extra light cheddar cheese
60 g, grated
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange pumpkin on one side of prepared tray and lightly spray with oil. Bake for 10 minutes. Add capsicum to tray with pumpkin and bake for 25 minutes or until vegetables are tender.
2
Lightly spray a large saucepan with oil and heat over medium-high heat. Cook onion, stirring often, for 6 minutes or until onion begins to brown. Stir in garlic, chilli, and cumin, and cook, stirring constantly, for 30 seconds or until fragrant. Add tomatoes, beans, corn, stock and roasted capsicum and bring to the boil. Season with salt and pepper. Reduce heat and simmer, covered, for 30 minutes. Stir in pumpkin and farro and simmer for 3 minutes or until heated through. Serve topped with yoghurt and cheese.
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