[donotprint] I haven’t made a chili in what feels like forever. As soon as I got a yearning I got to it and decided to use two of my favourite ingredients….pumpkin and black beans! Black beans are just awesome in chili and could you possibly go wrong with pumpkin…(rhetorical question of course!)
The best thing about chili is that it gets better with time. It’s the ultimate in “leftover” meals I whipped up a big batch with the intention of having the leftovers a day later….
What actually happened was I arrived in from the positively suddenly Baltic temperatures (slight exaggeration but I’m trying to paint a picture here!)…incredibly hungry, the kind of hungry that suddenly creeps up on you and leaves you feeling like you could chew off your own arm…
Chili all ready, sitting in a bowl post photo shoot just waiting to be reheated. In the microwave it went and while I waited for the ping….I devoured the aforementioned intended leftovers straight from the tub. Isn’t it just amazing how something that’s got a kick to it can fill you with warmth even when served chilled?
I simply couldn’t wait…my hunger had to be fulfilled!
It was absolutely delicious and I happily ate both portions, one chilled, a little on the speedy side, the other warm, sitting down and relaxed, savouring the incredible depth of textures and flavours. Thick, rich, fiery…just the way a good chili should be.
Served up with a dollop of plain soy yoghurt and fresh coriander sprinkled over the top.
I sometimes over do it when it comes to one pot dishes, loading them with an array of ingredients when really the simplest and most straightforward of combinations work best. The sweet roast pumpkin was divine as always; it shone through the kick of the chili, softening it ever so…can you tell how much I loved this chili!?
Pumpkin puree stirred in to the chili as it bubbled away made it extra special; delicious thick and almost creamy!
YOU CAN NEVER HAVE ENOUGH PUMPKIN!
Note to self….make a hell of a lot more chili next time around if I actually want their to be leftovers! The recipe below is for one portion (though feel free to make double if you’re feeling a little more hungry than normal!)
Do you ever make larger portions of your favourite dishes only to wind up eating it all in one go? Surely I can’t be the only one! [/donotprint]
Pumpkin and Black Bean Chili
Servings – 1-2
Preparation Time – 5 minutes
Cooking Time – 1 hour
- 1/2 can of black beans
- 1/4 cup pumpkin puree
- 2/3 cup (160ml) vegetable stock
- 1/2 small white onion diced
- 1 heaped cup of diced pumpkin + 1 tsp coconut oil
- 1/3 cup (80ml) passata (sieved tomatoes)
- 1 heaped tsp chili powder
- 1/4 tsp cinnamon
- 1/2 small chili finely diced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 clove of garlic minced
- Pinch of salt
- Pinch of black pepper
- Soy yoghurt & fresh coriander to serve
- Preheat oven to 180C (350F).
- Coat pumpkin with coconut oil and roast in the oven for 30 minutes.
- Meanwhile add garlic and onion to a pot with a drop of water and cook for 2-3 minutes. Add in spices (chili cinnamon, cumin, coriander) another drop of water and cook for a further 2 minutes.
- Add pumpkin puree, passata, stock, black beans and roasted pumpkin.
- Bring to the boil, cover and simmer for 30 minutes, until thick and creamy.
- Serve topped with a dollop of soy yoghurt and fresh coriander sprinkled over the top.