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Smoky pumpkin and white bean chilli

  • Hands-on time: 15 mins
  • Time to make: 8 hrs 15 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 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 sugar
  • 3 cups diced pumpkin, skin on (cut in 2cm cubes)
  • 2 x 400g cans cannellini beans, drained and rinsed
  • ½ cup frozen corn kernels
  • 400g can cherry tomatoes
  • 3 cups chopped silver beet
  • To serve
  • 1 cup red or brown rice
  • 80g crumbled feta
  • coriander leaves, to garnish
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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