Mexican Bean, Corn and Pumpkin Chili

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vegan chili. image by sigal ben david
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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

  1. Chop the onion; chop the pumpkin into cubes and fry in a deep frying pan for 5 minutes.
  2. Add beans and corn, season with salt, paprika and cumin.
  3. 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.
  4. Serve with small cubes of avocado and parsley or cilantro.

Notes

  • Pumpkin can be replaced with carrots or butternut squash.
  • The red beans can be replaced with black beans.
  • The chili can be served in a burrito or in a roasted sweet potato.

Keywords: bean, veganisem, chili, plant-based

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