Pumpkin and cherry tomato chili

I can’t say I am rugby fan but it is one of the few sports I really enjoy watching, with tennis. So as the 6 Nations tournament is on at the moment, and France was playing Wales yesterday, I was down the pub with some friends cheering the team. And feeling a bit lonely in the middle of many Welsh fans! We lost … which might have been best as it got us some free we-feel-for-you drinks. Caught a cold on the back of that, so not going out of the house today and cooking something warming with whatever there is in the fridge.

What do you need? 150 g basmati rice – 1 bloc marinated tofu – 1/2 onion – about 10 cherry tomatoes – 300 g diced and cooked pumpkin – 1 can red kidney beans – 1/2 can diced tomatoes in juice – 3 tbsp chilli powder – 2 tbsp cumin – 1 handful fresh coriander – 1/2 lime – 2 tbsp olive oil.

How to make it? 

1. Cook the rice. Dice the onion thinly. Rinse the beans. Heat the olive oil in a pan.

2. Fry the onion for 2-3 mn until they become translucent. Cut the cherry tomatoes in halves and add to the pan. Add the diced pumpkin. Cook for 5 mn.

3. Add the kidney beans, cooked rice and red beans to the pan. Cook 5 more minutes. If you need more liquid, add some stock.

4. Finally add the chili and cumin. Mix into the rice dish. Finish with a dash of lime juice and fresh coriander.

I am having this in a big bowl while watching my favourite series of the moment, Modern Family.

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