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Photo of Pumpkin chilli by WW

Pumpkin chilli

6
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Packed with flavour, this spicy veggie chilli zings with juicy chunks of pumpkin and kidney beans – adding to your 5-a-day

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large

Garlic

2 clove(s)

Pumpkin

800 g

Chilli Powder

1 teaspoon(s), level, hot

Ground Cumin

½ teaspoon(s), level

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), 200ml stock

Kidney Beans, cooked

2 can(s), large, drained

Coriander, fresh

1 tablespoon(s)

Avocado

1 medium

Reduced fat soured cream

2 tablespoon(s), level

Morrisons Seeded Flatbreads

4 individual, grilled

Instructions

  1. Heat a large saucepan over a medium-high heat and mist with cooking spray. Add the onion, garlic and pumpkin, and cook gently for about 10 minutes.
  2. Add the chilli powder, cumin, chopped tomatoes and stock and season to taste. Cover the pan and simmer on a low- medium heat for 25 minutes, until the pumpkin softens.
  3. Add the kidney beans and most of the coriander, stir in gently, cover the pan, and simmer for a further 5 minutes.
  4. Spoon into bowls and top with the chopped avocado and soured cream.
  5. Garnish with the remaining coriander and season. Serve with the flatbreads and lime wedges on the side.

Notes

Use plain soya yogurt if you like instead of soured cream

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