That is the proper warming supper for a Halloween occasion after trick-or-treating exterior on a chilly night. You may make the chilli upfront and reheat it whenever you get again residence, or make it in a sluggish cooker (see tip beneath).
Halloween bean & pumpkin chilli
Serves 4
You’ll need:
3 tbsp olive oil
1 giant pink onion, chopped
3 garlic cloves, crushed
2 pink (bell) peppers, deseeded and diced
675g/1lb 8oz pumpkin, peeled, deseeded and cubed
2–3 tsp chilli powder
or 2 tbsp chipotle paste
1 tsp floor cumin
1 tsp floor coriander
½ tsp floor cinnamon
½ tsp dried oregano
2 tbsp tomato purée
1 x 400g/14oz can chopped tomatoes
2 x 400g/14oz cans black beans, rinsed and drained
600ml/1 pint vegetable inventory
Sea salt and freshly floor black pepper
A handful of coriander, chopped
Boiled or steamed rice, to serve (non-compulsory)
Lime wedges, to serve
1 Warmth the oil in a big saucepan set over a low to medium warmth. Add the onion, garlic, peppers and pumpkin and cook dinner, stirring often, for 10-12 minutes, or till tender.
2 Stir within the chilli powder or chipotle paste, together with the bottom cumin, coriander and cinnamon. Prepare dinner for 1 minute, then add the oregano, tomato purée, tomatoes, black beans and vegetable inventory. Improve the warmth to convey to a boil, then cut back the warmth to low and simmer gently for 30-40 minutes, or till the liquid reduces and thickens.
3 Season to style with salt and pepper, and stir within the chopped coriander.
4 Serve the chilli in shallow bowls with rice (if preferred), and lime wedges on the aspect for squeezing. Everybody can assist themselves to the toppings.
Tip
In the event you’re making this in a sluggish cooker, cook dinner the onion, garlic and peppers within the oil till softened, then switch to a sluggish cooker and add the remaining components. Cowl and cook dinner on low for 5 hours.
Or you may do that…
Use pink kidney beans as a substitute of black beans.
Substitute butternut squash or candy potato for the pumpkin.
Serve with griddled tortillas or tortilla chips.
Balsamic hen & pumpkin traybake
One-pan meals are really easy to arrange… and there’s hardly any washing up. This can be a nice after-work supper whenever you’re feeling drained. Use the very best quality balsamic vinegar you’ll find — a thick, syrupy one will give the most effective flavour.
Serves 4
You’ll need:
3 tbsp olive oil
4 boneless hen breasts (pores and skin on)
2 pink onions, minimize into wedges
600g/1lb 5oz pumpkin, peeled, deseeded and minimize into giant chunks
300g/10oz cherry tomatoes
Just a few rosemary sprigs
4 garlic cloves, pores and skin on
150ml/¼ pint hen inventory
2 tbsp good-quality balsamic vinegar, plus additional for drizzling
Sea salt and freshly floor black pepper
A handful of parsley, chopped
1 Preheat the oven to 190°C/375°F/gasoline mark 5.
2 Warmth the oil in a big roasting tray (pan) set over a medium warmth on the hob. Add the hen and cook dinner for 8–10 minutes, turning often, till browned throughout.
3 Add the onions, pumpkin and tomatoes to the roasting tray. Tuck the rosemary and garlic into the gaps and pour the inventory excessive. Sprinkle with the balsamic vinegar and season with salt and pepper.
4 Switch the roasting tray to the oven and roast for 30–40 minutes, or till the hen is cooked by way of, the greens are tender and the inventory has nearly evaporated.
5 Squeeze the garlic cloves out of their skins and stir into the greens. Sprinkle over the parsley and drizzle with some extra balsamic vinegar, then serve.
Or you may do that…
Use butternut squash or candy potatoes as a substitute of pumpkin.
Drizzle with pomegranate molasses or scorching sauce earlier than serving.
Recipes extracted from The Squash & Pumpkin Cookbook by Heather Thomas, printed by Ebury Press at £9.99