Chilean Pumpkin, Kidney Bean and Ancho Chilli Stew…

  • YIELD: 4 Servings
  • PREP: 5 mins
  • COOK: 35 mins
  • READY IN: 40 mins

A simple stew with a smoky kick! Serve with fresh sourdough and a lime wedge



  1. In a large pot, heat the coconut oil, and cook the onions and garlic over a medium heat, until soft and transclucent
  2. Add the oregano, smoked paprika and chilli flakes and combine- cook for 30 seconds or until fragrant
  3. Add the pumpkin and kidney beans, gently combine and then add the water and salt to taste
  4. Bring to a low boil, and cook over a medium-high heat for 25 minutes, or until pumpkin is fork tender, adding more water if needed (you don't want this to be like a soup- just enough water to keep the pumpkin covered)
  5. Add the green beans and cook for a further 10 minutes
  6. Serve hot, topped with a shower of chopped fresh coriander, coconut yoghurt and the shredded red cabbage.

Leave a comment