200°C · 15-30 minAllergens
Sulfiet
MosterdPumpkin Chili
One of my favourites. I make the chili from butternut squash, black beans, and smoked paprika. The latter adds an eccentric, slightly smoky flavour to the chili. The salad of peppers, corn, and pickled red onion is bursting with fresh herbs (including fresh coriander and chives). On the side, you get steamed garlic rice and a vegan white bean dip.
Pumpkin Chili
Red pepper, butternut squash, black beans, corn, white onion, red onion, garlic, oregano, parsley, chives, fresh coriander, brown rice, basmati rice, white cannellini beans, tomato purée, gherkin, organic vegetable stock, mango chutney, lime (zest and juice), white wine vinegar, granulated sugar, paprika powder, hot paprika powder, red chilli, extra virgin olive oil, pepper & salt.
Allergens: mosterd, sulfiet.
Microwave
Heat the chili with the rice loosely covered for 3-4 minutes (1 person) and 5-8 minutes (2 or more persons). Serve with the dip and salad (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chili with the rice covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) or 25-30 minutes (2 or more persons). Serve with the dip and salad (cold).
Average weight: 540 g
