Smoky pumpkin and white bean chilli

Serves: 4

Time to make: 8 hrs 15 mins

Hands-on time: 15 mins

Ingredients

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spray oil
1 onion, chopped
1 garlic clove, finely chopped
2 teaspoons chilli powder
1 tablespoon ground cumin
½ tablespoon dried oregano
1 tablespoon brown sugarlight brown cane sugarX
3 cups diced pumpkin, skin on (cut in 2cm cubes)
2 x 400g cans cannellini beans, drained and rinsed
½ cup frozen corn sweetcornXkernels
400g can cherry tomatoes
3 cups chopped silver beet
To serve
1 cup red or brown rice
80g crumbled feta
coriandercilantroX leaves, to garnish

Instructions

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1 Spray a pan with oil (or use the sear function on your slow cooker). Add onion and garlic and cook until softened. Add chilli and cumin and stir to combine. Cook for 1 minute.

2 Combine remaining ingredients with the onion mixture in the slow cooker. Add 1 cup water to cover.

3 Cook in slow cooker for 8 hours on low or 6 hours on high, until pumpkin is tender.

4 Cook rice according to packet instructions. Serve chilli with rice, sprinkled with feta and coriander leaves.

Variations

Make it gluten free: Check ground spices are gluten free.

Nutrition Info (per serve)

Calories 492 cal

Kilojoules 2060 kJ

Protein 20 g

Total fat 11 g

Saturated fat 5 g

Carbohydrates 70 g

Sugar 15 g

Dietary fibre 15 g

Sodium 690 mg

Calcium 300 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.