Three-Bean Harissa Pumpkin Chilli

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

7

15 minutes

50 minutes

1 hour 5 minutes

What you'll need

  • 2 tablespoons olive/avocado oil
  • 1 tablespoon minced garlic
  • 265 g sweet potato, chopped (about 1 medium-large sweet potato)
  • 140 g mushrooms, chopped
  • 2 tablespoons tomato puree
  • 2 (400g) cans kidney beans, drained and rinsed
  • 1 (400g) can butter beans, drained and rinsed
  • 1 (400g) can pinto beans, drained and rinsed
  • 35 g harissa seasoning
  • 1 (400g) can pure pumpkin puree
  • 680 g pasta sauce
  • 2 (400g) cans chopped tomatoes
  • 60 ml pure maple syrup
  • 475 ml gluten-free vegetable stock
  • Fine sea salt , to taste
  • Freshly ground black pepper , to taste

Method:

 

  • Heat a cast iron pot over a medium heat. Add the oil, garlic, and chopped sweet potato and cook, covered, for 10 minutes, stirring frequently.
  • Add the mushrooms and tomato puree, stir, and fry for another 5 minutes. Add the beans and harissa seasoning, stir, cover, and cook for another couple of minutes.
  • Finally, add the pumpkin, pasta sauce, chopped tomatoes, maple syrup, vegetable stock, salt, and pepper, stir to combine well, and then turn the heat to low. Cover and simmer for 30-45 minutes.
  • Serve with garnishes of your choice and enjoy alone or with bread, chips, etc. Store leftovers in the fridge for up to 3 days or freeze for later.
  • For our garnishes we used avocado, coriander, jalapeño pepper, watermelon radish, cheese (regular or dairy-free), sour cream (regular or dairy-free)

Nutrition

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