Pumpkin & White Bean Chili

Ingredients

• 200 g Pre-cooked white beans
• 300 g Pumpkin puree, unsweetened
• 200 g Canned tomatoes, chopped
• 150 g Capia pepper
• 100 g Onion
• 100 g Carrots
• 2 clove Garlics
• 500 ml Home made vegetable stock
• 1 tbsp Olive oil
• 10 g Hot chili powder
• 5 g Red paprika powder
• 5 g Cumin, ground
• 1 g Salt and freshly ground black pepper to taste
• 30 g Fresh coriander, chopped
• 1 pcs Lime, cut in wedges

Method

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, diced bell pepper, diced carrots, and minced garlic. Cook for 5-7 minutes, until vegetables are softened.
2. Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant. Add the vegetable broth, the pumpkin puree, and the diced tomatoes. Bring to a boil.
3. Reduce heat to low and add the white beans. Simmer for 20-25 minutes, stirring occasionally, until the chili thickens.
4. Ladle the chili into bowls and top with fresh cilantro. Serve with lime wedges.