Black Bean Chilli Stuffed Pumpkin



- 2 pumpkins =2kg
   *+ olive oil + salt + black pepper + cinnamon
- 1/2tbsp light olive oil
- 3 cloves of garlic, minced
- 1 small brown onion, finely chopped
- 2tsp hot chilli powder
- 1/2tsp ground cumin
- 700g carrots + bell peppers, finely diced
- 1/8tsp ground cinnamon
- 1/4tsp salt
- 1/2tsp dried herbs
- 1/2tsp light brown sugar
- 3tbsp ketchup 
- 230g black beans drained from can

1 Preheat oven to 200c. Line a baking tray with foil. Cut each pumpkin in half, scoop out the seeds, and slightly brush with olive oil mixed with pinch of salt, ground black pepper, and ground cinnamon. Place pumpkin halves onto baking tray, cut sides up. Roast for 25 minutes.

2 Add oil to a preheated pan and saute garlic and onion for 3 minutes. Add chilli powder and ground cumin. Stir to coat. Then, add carrots and bell peppers, along with salt, herbs, sugar, and ketchup. Cook for 6 minutes. Finally, add rinsed black beans and cook for the last 3 minutes.

3 Transfer roasted pumpkin halves onto servings plates. Fill each cavity with black bean chilli. Serve hot AND ENJOY!!

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