We love carving pumpkins at Halloween, but it always seems a shame to see the hollowed-out pumpkin unused. Pumpkin tastes great and is the perfect vessel for our cacao-boosted veggie chilli. We used mini pumpkins here, but you could also use one large one as an edible serving bowl!
Ingredients
- 2 tsp Aduna Super Cacao Powder
- 6 mini pumpkins (or 1 large pumpkin as a serving dish)
- 1 medium sweet potato, peeled and chopped into chunks
- ½ tsp cumin
- ½ tsp cinnamon
- Dash of cayenne pepper
- 1 onion, roughly chopped
- 1 red pepper and 1 yellow pepper, roughly chopped
- 1 clove of garlic, minced
- 1 red chilli, minced
- 1 can kidney beans, drained
- 1 can (400g) chopped tomatoes
- Salt & pepper, to taste
- ½ bunch fresh coriander, roughly chopped
- Olive oil, for roasting and frying
Method
- Preheat oven to 200°C (180°C fan). Spread sweet potato chunks on a baking tray, drizzle with olive oil, season with salt and pepper and roast for approximately 40 minutes. Set aside.
- If using pumpkins, place them on a separate tray and bake for 20 minutes until softened. Carefully slice off the tops to create lids, then scoop out and discard the seeds. Set aside.
- Meanwhile, add a little olive oil to a large pan over medium heat and sauté the onion, peppers and garlic for 5 minutes.
- Add the chilli and spices and cook for another 5–10 minutes, stirring frequently.
- Add the beans and tomatoes, season well, then simmer, covered, for approximately 30 minutes. Add water or stock if it becomes too thick.
- Add the roasted sweet potatoes and cacao powder and cook for a final 5 minutes.
- If using, spoon the chilli into the hollowed pumpkin(s).
- Return to the oven for 5–10 minutes if needed to warm through.
- Garnish with fresh coriander before serving.
Enjoy!
Recipe by Coconut and Berries
