Chili sin Carne with Pumpkin

Ingredients

• 1 onion
• 1 Garlic clove
• 1 small red chili pepper
• 200 g pumpkin flesh (e.g., Hokkaido)
• 1 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 100 ml Vegetable broth
• 400 g passata (canned)
• Salt
• Pepper (freshly ground)
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 red bell pepper
• 3 cornichons
• 300 g smoked tofu
• 400 g kidney beans (drained weight; canned)
• 250 g corn kernels (drained weight; canned)
• a handful coriander leaves
• 1 ripe Avocado
• 1 tbsp lime juice

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash, deseed, and finely dice the chili pepper. Dice the pumpkin as well. Sauté the onion, garlic, and chili in a pan with hot oil. Briefly cook the tomato paste, then deglaze with vegetable broth. Add the passata and pumpkin. Season with salt, pepper, oregano, thyme, cumin, and paprika; simmer gently for about 30 minutes, stirring occasionally.

2. 2.

   Wash the bell pepper, halve it, remove seeds and white membranes, and dice it. Cut the cornichons finely and cube the tofu.

3. 3.

   Drain and let the beans and corn dry. Add them with the bell pepper and tofu to the chili and simmer for another 10 minutes. If needed, add more broth and adjust seasoning. Wash the coriander, shake off excess water, and separate the leaves.

4. 4.

   Halve the avocado, remove the pit, peel it, cube the flesh, and drizzle with lime juice. Stir in the cornichons. Divide the chili into four bowls and top with avocado cubes and coriander leaves before serving.