Craig Wall

Pumpkin chilli con carne

THIS hearty vegetarian chilli con carne will spice up your weeknight menu.



1kg pumpkin, unpeeled, cut into thin wedges

1 tbs Cajun spice mix

1 1/2 tbs extra-virgin olive oil

1 brown onion, finely chopped

1 red capsicum, chopped

270g cooked black beans, drained, rinsed

1 tbs salt-reduced tomato paste

200g cherry tomatoes, quartered

1/4 cup coriander sprigs

1/2 cup light Greek yogurt


Preheat oven to 220C or 200C fan. Line a large baking tray with baking paper. Place pumpkin on tray. Drizzle with 1 tbs of oil and sprinkle over 2 tsp of spice mix. Toss to coat and arrange in a single layer. Roast for 25 minutes or until golden and tender.

Meanwhile, heat remaining oil in a large frying pan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add remaining spice mix and toss to coat.

Add beans, tomato paste and 1 cup water. Stir to combine. Bring to the boil. Simmer for 2-3 minutes to thicken.

Divide bean mixture between 4 plates. Divide pumpkin, tomato and coriander between plates. Serve with a dollop of yogurt.

Recipe by Lucy Nunes

Photo by Craig Wall

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