Blackbean pumpkin chilli (vegan, GF)

Vegan chili FINAL

We are well into October and autumn now, which means colder days and darker evenings. I don;t know about you but I always dread the arrival of Winter. I love the festive season of course, but I have a hard time keeping up my energy when I seem to never see the sun due to the shorter days. But my yoga teacher convinced me to embrace the colder season this time, with everything it has to offer, rather than go against the flow. Basically the meditation of the day was all about how we should follow the rhythm of seasons and slow down when autumn comes rather than trying to keep going doing as many things as in spring and summer. It will be all about cosying up from now on until April ! I am officially entering my hibernation period. Let’s start with this warming pumpkin and bean stew!

What do you need (for 4)? 1 can of black beans – 1 can of diced tomatoes – 1 slice of a medium pumpkin – 1 red pepper – 1/2 onion – 2 cloves garlic – 1 tsp cinnamon – 1 tbsp cocoa powder – 1 tbsp cumin – 1 tsp chili flakes – 1 tbsp apple vinegar – olive oil, salt and pepper – 1 glass vegetable stock

How to make it? 

  1. Drain your black beans and chop your vegetables in bite size pieces. Chop the garlic in thin slices.
  2. Drizzle a bit of olive oil in your pan, then add the onion, garlic, pumpkin and peppers. Cook for 10 mn on medium fire or until the veg start to become tender.

collage vegan chili

3. Add the drained black beans and then the tomato sauce and stock.

4. Leave to cook on medium fire for about 20-30 mn, stirring occasionally and adding seom water if the stew dries up too much.

5. Serve with rice and sprinkle with a bit of dried parsley for decoration

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10 thoughts on “Blackbean pumpkin chilli (vegan, GF)

  1. Tried this, but with fresh tomatoes and lima beans. Couldn’t believe the tablespoon of cocoa powder but added it anyway: Delicious, really nice, the pumpkin was a very effective meat substitute.

    Liked by 1 person

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