John Myers
Chili Con Pumpkin
The perfect chili con pumpkin recipe with a picture and simple step-by-step instructions.
- 2 Red onions
- 0,5 bunch Oregano
- 4 Red chili peppers
- 1 Hokkaido approx. 800 g
- 1 Can Kidney beans
- 1 Can Corn
- 4 tbsp Oil
- 2 tsp Brown sugar
- 1 tbsp Cumin
- 2 tbsp Tomato paste
- 1 Can Chunky tomatoes
- Salt pepper
- 1 bunch Coriander
- 1 Organic lemon
- 200 g Sour cream
- Peel and finely dice the onions
- Wash the oregano, shake dry and pluck the leaves off.
- Halve the chili lengthways, core and cut into fine strips.
- Wash the pumpkin, cut in half and scrape out the seeds with a spoon.
- Dice the pulp.
- Drain the beans and corn.
- Heat the oil in a saucepan, add the pumpkin cubes and fry for about 3 minutes.
- Add onions, chilli, sugar, cumin, oregano and tomato paste and fry for another minute.
- Add chunky tomatoes and let everything simmer with the lid closed for about 30 minutes on low heat.
- Shortly before the end of the cooking time, add the corn and kidney beans and bring to the boil again.
- Season everything with salt and pepper.
- Wash the coriander, pat dry and cut into small pieces.
- Wash the lemon, rub dry and finely grate the peel.
- Put the sour cream in a bowl, mix with the coriander and lemon zest and add to the chilli.
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