This is a quick and vegan fall recipe

Chili is not only a true classic in Mexican cuisine, but the stew with ground beef, kidneys and corn is also very popular in local cooking areas. So popular that it is now several modifications of the original recipe are Everyone knows one of them. Chili sin carne, a dish without meat. Instead, alternatives such as ground soybeans or lentils are used to fill the meal. Another variant will be added in the fall. with me seasonal vegetables You can create a wonderful pumpkin called chilli con pumpkin. Instead of minced meat, vegetable alternatives or legumes, the meat of the orange giant is used. Classic ingredients such as tomatoes, corn or beans, on the other hand, remain untouched.

Ingredients for four servings:

• 800 g Hokkaido pumpkin, plump

• 4 tablespoons of oil

• 1 can diced tomatoes

• 2 tablespoons of tomato paste

• 1 large onion

• 2 cloves of garlic

• 1 can of corn

• 1 can of beans

• 2 tablespoons of brown sugar

• 1.5 tablespoons of cumin

• Salt, pepper and oregano to taste

Preparation:

1. Peel the onion and cut it into fine pieces. Peel and crush the garlic.

2. Place the corn and beans in a colander and drain.

3. Heat a large saucepan, heat the oil and add the pumpkin pieces.

4. Fry these for about 3 minutes before adding the onion, garlic, tomato paste and sugar. Mix well.

5. Add the canned tomatoes and cook over medium-high heat for 40 minutes, until the squash is tender.

6. Stir in the corn and beans 10 minutes before the end of cooking time.

7. Season with cumin, oregano, salt and pepper.

8. This can be served with baguette or rice – voila!