November 2, 2016
1 onion, diced
4 garlic cloves, minced
1 tablespoon chili powder
1/2 cup (small bunch) cilantro (coriander), minced
1 teaspoon ground cumin
1/2 cup (115ml) low-sodium vegetable broth (stock)
1/2 cup (115ml) pumpkin (diced)
4.5oz (60g) diced green chilies (canned)
2 tablespoons tomato paste
1 15-ounce can (400g) kidney or black beans, drained and rinsed
1. Line a skillet with a thin layer of water. Sauté the onion and garlic until onion is translucent, about 2-3 minutes.
2. Add the chili powder and ground cumin, stirring to coat the onion, and continue to cook until all liquid has cooked off. Add the broth, pumpkin, green chilies and tomato paste, stirring to combine. Add the beans and stir.
3. Reduce the heat to low and cook until beans are warm. Add salt and pepper to taste, plus more spices, if desired. If it’s too thick, thin out with water or more vegetable broth.