Au Menu
Loading your session…
Smoky pumpkin and bean chilli with dark chocolate

Smoky pumpkin and bean chilli with dark chocolate

  • Main course
  • Halloween

Roasted pumpkin and beans simmered with tomato, chipotle and dark chocolate.

Active time35 min

Cooking1 h

Total1 h 15 min

Add to my week

Loading your week…

Ingredients

  • 1 tsp ground coriander
  • 3 garlic cloves
  • 1 red onion
  • ¼ tsp chilli flakes
  • 2 red peppers
  • 600 g pumpkin
  • 1 tsp ground cinnamon
  • 10 g dark chocolate
  • 15 g tomato purée
  • 1 tsp ground cumin
  • 200 ml water
  • 240 g cooked black beans
  • 240 g cooked pinto beans
  • 45 ml olive oil
  • 50 g dried green lentils
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 tsp chipotle paste
  • 2 g fine salt
  • 13 g brown sugar
  • 400 g chopped tomatoes
  • 15 ml red wine vinegar
  • 1 vegetable stock cube

Preparation

  1. Heat oven to 200 °C. Peel and deseed pumpkin and cut flesh into chunks. Toss on a tray with 15 ml oil and salt. Roast for 45 minutes, turning halfway, until tender and golden.

    600 g pumpkin
    45 ml olive oil
    2 g fine salt
    • oven
    • knife
    • chopping board
    • baking tray
    • spoon
  2. While pumpkin roasts, peel and chop onion and garlic. Wash, deseed and chop peppers. Cook onion in the remaining 30 ml oil for 5 minutes. Add peppers and garlic and stir. Add spices, tomato purée, chipotle, tomatoes, rinsed lentils, stock cube, water, sugar and vinegar. Cover and simmer for 30 minutes until lentils are tender.

    1 tsp ground coriander
    3 garlic cloves
    1 red onion
    ¼ tsp chilli flakes
    2 red peppers
    1 tsp ground cinnamon
    15 g tomato purée
    1 tsp ground cumin
    200 ml water
    50 g dried green lentils
    1 tsp dried oregano
    1 tsp smoked paprika
    2 tsp chipotle paste
    13 g brown sugar
    400 g chopped tomatoes
    15 ml red wine vinegar
    1 vegetable stock cube
    • knife
    • chopping board
    • saucepan
    • spoon
  3. Rinse and drain beans. Add to the lentils with roasted pumpkin and chocolate. Simmer for 5 minutes, stirring, until beans are hot and chocolate melts.

    10 g dark chocolate
    240 g cooked black beans
    240 g cooked pinto beans
    • colander
    • saucepan
    • spoon

Allergens

  • Celery
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Smoky pumpkin and bean chilli with dark chocolate