Chili beans with roasted pumpkin

serves 6


2 Tbsp oil
1 medium onion
2tsp ground cumin
¼ tsp ground cinnamon
Pinch chilli powder
3 cloves garlic, crushed
1 can whole peeled tomatoes
1 Tbsp white vinegar
1 cup capsicum, diced
2 cans kidney beans, drained and rinsed
2 ½  cups pumpkin, peeled and diced
½ cup fresh coriander or parsley, chopped


  1. Heat over to 225˚C
  2. In a large saucepan heat 1 Tbsp of oil.  Add onion and sauté until soft.
  3. Add cumin, cinnamon and chilli and fry for 30 seconds, then add garlic and sauté briefly without browning.
  4. Add tomatoes, 1 cup water and white vinegar and bring to the boil.  Reduce the heat to a gentle sinner and add capsicum and drained beans.
  5. Gently cook until the liquid has formed a thick sauce and the vegetables are cooked.
  6. While the beans are cooking, coat pumpkin in remaining oil and roast in oven for 20 minutes or until well browned and cooked through.
  7. When cooked mix together with the coriander and serve.


This recipe has been supplied by the Heart Foundation of NZ.



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