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

Ingredients

• 1 tbsp coconut oil
• 2 garlic cloves crushed
• 1 large Spanish Onion thinly sliced
• 1 tsp Dried Oregano
• 1 tsp Smoked Paprika
• 1 tsp Ancho Chilli flakes (or red chilli flakes)
• 2 cups Diced Pumpkin
• 400g tin organic red kidney beans rinsed and drained
• 2 cups water
• Himalayan Sea Salt to taste
• 1/2 cup Green Beans trimmed and chopped into 1 cm pieces
• coconut yoghurt to serve
• shredded red cabbage to serve

Instructions

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.

• CUISINE: Mexican
• COURSE: Main Meals
• SKILL LEVEL: Beginner