Recipe: 50 mins Pumpkin and Bean Chili

 

Squash Bean and Sausage Chili

Autumn comfort food with a taste of Mexico - a 'one pot', easy and economical week day meal to cheer up these early dark evenings.  You don't have to be too strict about following the ingredients - use potatoes if you don't have squash or pumpkin and the kidney beans can be swopped for any beans you have in the cupboard.  Make it mild or as hot as you want by adjusting the chili and tabasco sauce.

 

Spicy Sausage, Pumpkin & Bean Stew

  • 500 grms Butternut Squash or pumpkin
  • Olive Oil
  • Large Onion
  • 3 Fat cloves of garlic
  • 100 grms spicy Italian/Spanish sausage i.e. Cabanossi or Chorizo
  • 1 Red Pepper
  • 1 Green Pepper
  • I Red chili
  • Tin kidney beans
  • Tin chopped tomatoes
  • Tablesp. brown sugar
  • Salt, pepper, tabasco, chili sauce, Worcestershire sauce, lemon or lime juice
  1. Cook the chopped onion in the olive oil for 5 mins until cooked but not browned.
  2. Add chili, garlic & chopped sausage and fry for about 5 minutes until the sausage starts to brown.
  3. Add the chopped tomatoes, pepper, brown sugar, 200mls water and simmer for about 10 minutes while you prepare the squash.
  4. Peel and de-seed the squash or pumpkin then cut into half inch pieces.
  5. Check the pan and add the pumpkin, beans and another 150 mls. water or stock.  Add some chili sauce and/or tabasco to your taste.
  6. Cover the pan and simmer for around 30 mins or until everything's cooked - stir now and then.
  7. If need be simmer a bit longer without the lid to reduce - the chili should be thick and well reduced down.
  8. Add seasonings to your liking - hot is good!
  9. When you're ready to eat stir in some chopped herbs, if you have some and serve with rice or crusty bread and red wine, of course.
 
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