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Ingredients
Autumn Pumpkin and Vegetable Chili
- Ingredients
- 800 grams Pumpkin
- 1 paprika (red)
- 1 chili pepper (red)
- 1 chili pepper (yellow)
- 1 can Kidney beans
- 1 can Corn
- 1 stalk Leeks
- 1 onion
- 2 garlic cloves
- 2 Tbsps Tomato paste
- 2 Tbsps sunflower oil
- 200 milliliters white wine
- 600 milliliters Vegetable broth
- salt
Cut pumpkin flesh from rind and cut into cubes, each about 2 cm (approximately 3/4 inches). Rinse bell pepper, drain and pat dry and cut in half and remove stem and seeds and ribs and cut into small cubes. Rinse leek, drain and halve lengthwise and cut into half rings. Peel onion and garlic and cut in half and finely dice. Rinse chile peppers, drain and pat dry and slice lengthwise and remove stems and seeds and ribs and cut into very thin strips.
Rinse corn and kidney beans and drain in a colander. Heat oil in a large saucepan, sauté onion with garlic until soft and add chile and pumpkin. Add wine and a little broth and cook for about 15-20 minutes. Then add remaining vegetables and broth and cook for about 10 minutes. Stir in tomato paste season with salt and pepper and herbs to taste. Serve hot.
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |