Chili con Pumpkin

Zutaten

• ✓500 g Pumpkin (Hokkaido or Butternut)
• ✓2 tbsp Olive oil
• ✓2 pieces Onions
• ✓2 pieces Garlic cloves
• ✓1 piece Red bell pepper
• ✓1 piece Green bell pepper
• ✓400 g (can) Chopped tomatoes
• ✓400 g (can) Kidney beans
• ✓200 g (can) Corn
• ✓1 liter Vegetable broth
• ✓2 tbsp Chili powder
• ✓1 tsp Cumin
• ✓0.5 tsp Smoked paprika
• ✓to taste Salt
• ✓to taste Pepper
• ✓some Fresh coriander or parsley (optional)

Zubereitung

1. 1

   Sauté pumpkin cubes in a pot with 1 tbsp of olive oil for about 5 minutes until they take on a light color. Remove from the pot and set aside.

2. 2

   Heat the remaining olive oil in the pot. Sauté onions and garlic over medium heat until translucent (about 5 minutes).

3. 3

   Add bell peppers and sauté for another 5 minutes.

4. 4

   Stir in chili powder, cumin, and smoked paprika, and briefly roast until fragrant.

5. 5

   Add chopped tomatoes, kidney beans, corn, vegetable broth, and the sautéed pumpkin cubes.

6. 6

   Mix everything well, bring to a boil, and then reduce the heat.

7. 7

   Cover and simmer for about 30-40 minutes until the pumpkin is soft and the chili has thickened.

8. 8

   Season with salt and pepper to taste.

9. 9

   Serve garnished with fresh coriander or parsley.