Pumpkin Chili

Ingredients

• 800 g pumpkin flesh
• 1 red bell pepper
• 1 red chili pepper
• 1 yellow chili pepper
• 1 can kidney beans
• 1 can corn
• 1 stalk leek
• 1 onion
• 2 Garlic cloves
• 2 tbsp Tomato paste
• 2 tbsp sunflower oil
• 200 ml white wine
• 600 ml Vegetable Broth
• Salt

Instructions

1. 1.

   Cut the pumpkin flesh into about 2 cm cubes. Wash, trim, halve, seed and remove the white skin of the bell pepper, then dice it; clean the leek, cut lengthwise in half and slice into half rings. Peel and halve the onion and garlic cloves, then finely dice them. Wash the chili peppers, slit lengthwise, seed, remove the white lining and thinly slice them.

2. 2.

   Drain the corn and kidney beans well. Heat the oil in a large pot, sauté the onions with the garlic until translucent, add the chilies and pumpkin, pour in wine and some broth, and simmer for about 15-20 minutes. Then add the remaining vegetables with the rest of the broth and cook for another 10 minutes. Stir in the tomato paste and salt, taste with herbs, and serve hot.