- 2 ½ tbs olive oil
- 1 onion, finely chopped
- 2 celery stalks, finely diced
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 475g (2 cups) canned chopped tomatoes
- 1 small pumpkin, peeled, seeded, cubed
- 475g (2 cups) canned black beans, drained
- 175g (1 cup) canned sweetcorn, drained
- 750ml vegetable stock
- 2 large avocados, halved, pitted, peeled, diced
- 1 garlic clove, minced
- 1 lime, juiced
- 1 dash Tabasco
- Red chilli flakes, to garnish
- Sour cream, to serve
- 2 green jalapeños, thinly sliced, to serve
- Tortilla chips, to serve
- 1 lime, cut into wedges, to serve
To make the chilli, heat the olive oil in a casserole dish set over a medium heat. Add the onion, celery, garlic and a generous pinch of salt. Sweat for about 5-6 minutes or until softened.
Add the spices and cook for 2 minutes, stirring frequently. Stir in the chopped tomatoes, pumpkin, black beans, sweetcorn and stock. Bring to the boil before returning to a simmer. Cook steadily for 30-40 minutes, stirring occasionally, until the pumpkin and beans are tender to the tip of a knife.
When ready, season to taste with salt and pepper. Cover and keep warm until ready to serve.
For the guacamole, mash together the avocado, garlic, lime juice, and Tabasco in a serving bowl. Season to taste with salt and pepper. Garnish with some red chilli flakes.
To serve, ladle the chilli into warm bowls. Top with sour cream and jalapeño slices. Serve with the guacamole, tortilla chips and lime wedges on the side.