Another Friendsmas recipe. This vegetarian chilli is very economical to make and tastes great.
2 tsp olive oil
1 onion, chopped
2 tsp minced garlic
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder (I substitute paprika if I'm making it for chilli-sensitive folk)
400g canned crushed tomatoes
1 cup vegetable stock
250g pumpkin, peeled and cut into 1cm cubes
400g canned chickpeas, rinsed and drained
400g canned red kidney beans, rinsed and drained
310g canned corn kernels, drained
Heat the oil in a large pain and add the onion. Cook until soft and lightly golder, then add the garlic, spices and cook, stirring, for about 30 seconds. Add the tomatoes and stock.
Add the pumpkin, chickpeas, beans and corn. Bring the to boil, reduce heat and simmer, partially covered, until the pumpkin in tender. Stir occasionally while cooking. Uncover and cook a little longer to thicken.
If you're serving this with pasta or rice, leave the chilli as is. If you're serving it as a vegetarian filling for burritos (like I did for Friendsmas), place a few big ladle fulls of the chilli into the blender, whizz to a paste, then mix it back into the rest of the chilli and simmer uncovered to thicken. This gives you a thicker chilli that is a big easier to handle in burritos.