Mexican Bean, Corn and Pumpkin Chili

Name: Mexican Bean, Corn and Pumpkin Chili
Cuisine: Mexican
Ingredients: 1 onion; 14 oz pumpkin (or 400 g); 1 Tbsp canola oil; 2 cups corn kernels; 2 cups cooked red beans; 1 Tbsp hot paprika; 1 tsp salt; 1 tsp cumin; 2 tomatoes; 1 avocado; Parsley / cilantro

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vegan_chili — vegan chili. image by sigal ben david

Mexican Bean, Corn and Pumpkin Chili

Author: Ido Zivli
Yield: 4 servings 1x
Category: hot dish
Cuisine: Mexican

Description

This hearty dish is the ultimate spin on Mexican chili, using unique flavors that compliment each other to perfection, pleasing the taste-buds and satisfying the stomach. You won’t want to miss out! More of a curry person? Try our Indian Pea, Vegetable and Cashew Curry for a whole new explosion of flavor.

Scale

Ingredients

1 onion
14 oz pumpkin (or 400 g)
1 Tbsp canola oil
2 cups corn kernels
2 cups cooked red beans
1 Tbsp hot paprika
1 tsp salt
1 tsp cumin
2 tomatoes
1 avocado
Parsley / cilantro

Instructions

Chop the onion; chop the pumpkin into cubes and fry in a deep frying pan for 5 minutes.
Add beans and corn, season with salt, paprika and cumin.
Chop the tomatoes and add to the pan. Cook for 15 minutes in a covered pot; uncover and cook for 5 more minutes, until the pumpkin is soft and the mixture has thickened.
Serve with small cubes of avocado and parsley or cilantro.