Can I make the chili in advance?

Yes, you can make the chili in advance and store it in the fridge. Just heat it on low heat before you serve.

Can I freeze the chili?

Yes, you can freeze the chili in portions if you have leftovers. Keep the chili in airtight freezer bags or containers and thaw and heat them if you want to enjoy it again.

Vegetarian bean-pumpkin chili with guacamole

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35min

•

Next Level

A delicious vegetarian chili sin carne with beans, pumpkin and guacamole. The perfect comfort food for an evening in the sofa!

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Ingredients

What do you need?

Quantity:

1 sweet onion
2 tbsp olive oil
1 small pumpkin
250 g canned red beans
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp cardamom powder
1 tsp smoked paprika powder
1 eggplant
750 g canned diced tomatoes
2 cloves of garlic
1 yellow pepper
1 box of tomato concentrate
1 handful of mint leaves
1 bunch of coriander

Guacamole:
1 avocado
juice of 1 lime
pepper from the mill
salty
2 thick cloves of garlic
1 small red onion
1 jar of sour cream

1 avocado
juice of 1 lime
pepper from the mill
salty
2 thick cloves of garlic
1 small red onion
1 jar of sour cream

Preparation method

How do you make this?

Cut the onion, pepper, eggplant and pumpkin into small cubes.

Sauté the onion in the oil and let it colour nicely. Add all the spices and let it fry for a while. Stir in the tomato concentrate.

Now add the pepper, pumpkin, eggplant and tomatoes and mix everything together.

Grate the garlic over it, put the lid on the pot and let it simmer for 20 minutes.

In the meantime, make the guacamole. Mash the avocado flesh in a bowl with the lime juice until smooth. Mix in the finely chopped red onion, squeeze in the garlic and season with salt and pepper. Mix everything well together.

Add the beans in the last 5 minutes and let them simmer for a while.

Scoop into bowls, top with a mound of guacamole and garnish with sour cream and finely chopped mint and coriander.

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