Black Bean Chocolate Chilli Stuffed Pumpkins
 
Preparation time
Cooking time
Total time
 
This one-pot chilli is packed full of wonderful flavours, with just a hint of magical dark chocolate. Stuffed into pumpkins, this is one wholesome, delicious and simple-to-make dinner.
Author:
Recipe type: Main
Cuisine: 60 minutes or less, Vegan, Gluten Free
Serves: 4
Ingredients
  • Pumpkins
  • 4 individual pumpkins or winter squash
  • 1-2 tsp olive oil
  • Chilli
  • 100g dried black beans, soaked overnight (or 1 tin of cooked black beans)
  • 1 tsp olive/rapeseed oil
  • 1 onion
  • 1 carrot
  • 1 red bell pepper
  • 6 garlic cloves
  • 1 fresh chilli (feel free to de-seed for less heat)
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 1 tbsp dried sage
  • 1 tsp cinnamon
  • Salt & pepper, to taste
  • 1 tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 100ml water
  • 30ml red wine (or 1 tbsp balsamic vinegar)
  • 4 squares/15g good quality, dark vegan chocolate
  • Fresh coriander & pumpkin seeds for garnish
Method
  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. If using dried, pre-soaked beans put them in a large saucepan of boiling water and cover to cook. They should take roughly the same time as the chilli (about 40 minutes). Once cooked, drain and set aside.
  3. Wash the pumpkins and slice off the tops - I cut about 2cm down from the top. Scoop out the seeds and fibres and drizzle a little oil into each. Replace the 'lids', put them all into a roasting tin and then into the oven.
  4. Cook the pumpkins for 20 minutes, cover with foil or parchment, then cook for another 20 minutes.
  5. In the meantime, cook the chilli. Heat the oil in a large saucepan or cast iron pot.
  6. Chop the onion, carrot and pepper to roughly the same size (into about 1cm pieces) and slice the garlic. Cook in the oil on a medium-high heat for five minutes, until they brown slightly and start to soften.
  7. Add the spices and dried herbs to the pan, give it all a good stir and leave for 1 minute.
  8. You can now add the chopped tomatoes, tomato puree, water and wine. Stir and reduce the heat to a good simmer.
  9. Leave to bubble away for 30 minutes.
  10. Five minutes before serving, stir in the chocolate and turn off the heat.
  11. To serve, fill each pumpkin with chilli and top with fresh coriander and pumpkin seeds.
Recipe by The Whole Ingredient at http://www.thewholeingredient.com/2016/10/28/black-bean-chocolate-chilli-stuffed-pumpkins/