Pumpkin chilli
6
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Packed with flavour, this spicy veggie chilli zings with juicy chunks of pumpkin and kidney beans – adding to your 5-a-day
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large
Garlic
2 clove(s)
Pumpkin
800 g
Chilli Powder
1 teaspoon(s), level, hot
Ground Cumin
½ teaspoon(s), level
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s), 200ml stock
Kidney Beans, cooked
2 can(s), large, drained
Coriander, fresh
1 tablespoon(s)
Avocado
1 medium
Reduced fat soured cream
2 tablespoon(s), level
Morrisons Seeded Flatbreads
4 individual, grilled
Instructions
1
Heat a large saucepan over a medium-high heat and mist with cooking spray. Add the onion, garlic and pumpkin, and cook gently for about 10 minutes.
2
Add the chilli powder, cumin, chopped tomatoes and stock and season to taste. Cover the pan and simmer on a low- medium heat for 25 minutes, until the pumpkin softens.
3
Add the kidney beans and most of the coriander, stir in gently, cover the pan, and simmer for a further 5 minutes.
4
Spoon into bowls and top with the chopped avocado and soured cream.
5
Garnish with the remaining coriander and season. Serve with the flatbreads and lime wedges on the side.
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