Can-Be Vegan Chilli

This vegetarian chilli recipe is like a warm hug on a chilly evening. Customise it how you like with whatever optional toppings you have on hand. We love it with cheese, sour cream and coriander!

Ingredients

• 1 tbsp oil

• 1 onion

• 1 garlic clove

• 1/4 tsp ground chilli

• 1/2 tsp ground cumin

• 1/4 tsp ground coriander

• 2 cups of bite-sized pumpkin

• 1 x 400g can of black or red beans, drained and rinsed

• 1 x 400g can of diced/chopped tomatoes

• 1 tsp stock powder

• 1 cup frozen corn

OPTIONAL TOPPINGS

• Chopped coriander

• Diced avocado

• Sour cream

• Shredded tasty cheese

• Hot sauce

Method

1. Heat the oil in a large pot over medium heat, add onion and saute for 5-7 mins, until cooked through.

2. Add garlic, chilli, cumin, and coriander and continue to cook 1-2 minutes allowing spices to awaken but not burn.

3. Add pumpkin and rinsed beans to pot. Then add canned tomatoes. Use the tomato can and fill can with water and add this water to the pot.

4. Finally add 1 tsp stock powder and season with salt and pepper. Bring to the boil, then reduce heat and simmer for 30 minutes or until thick, fragrant, and pumpkin is cooked.

5. In the last 5 minutes of cooking time, add the frozen corn.

6. Once chilli is cooked and seasoned to your liking, serve into bowls with rice or even tortilla chips if you don’t have enough time to make rice!

7. Make it even better with the optional toppings! We love it with cheese, sour cream and coriander.

Try these next…