Chili con pumpkin

Ingredients for 2 servings:

• 1 small Hokkaido pumpkin(s)
• 1 onion(s)
• 2 cloves garlic
• ½ can corn
• ½ can kidney beans (400 g can)
• 1 can of chopped tomatoes (400 g can)
• Tomato paste
• herb salt and pepper
• Spice mix (chili spice mix)
• Cinnamon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Vegan pumpkin chili

Remove the seeds from the pumpkin and cut it into cubes, including the skin. Sauté the chopped onion in a little oil, add the garlic and roast it with the pumpkin pieces. Add the spices, press in a few centimeters of tomato puree and roast it for a while longer. Then add the tomato pieces (if you prefer pureed tomatoes, that works too). Let everything simmer until the pumpkin pieces are relatively soft. This will take about 20-25 minutes, depending on the size of the cubes. Season to taste and adjust the seasoning if necessary. Then add the corn and the red beans. Simmer for another 10 minutes, until everything is soft and creamy. Adjust the seasoning if desired. Served with bread or rice, it makes a complete meal. A wonderful autumn recipe for 2-3 people, depending on the size of the pumpkin. Tips: The recipe can be easily adapted; other pulses, e.g., work well with other tastes. E.g. white beans or broad beans, fresh tomatoes, pieces of bell pepper, etc. I always use herb salt, freshly ground pepper, and ready-made chili spice, but you can of course also use your own spices (cumin, oregano, chili powder, etc.).