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Veggie chilli ragu, pumpkin salsa and corn chips
A comforting plant-based ragu that ticks all the boxes. From vibrant pumpkin salsa to creamy crushed avocado, make this chilli ragu recipe in a few easy steps
Ingredients
- 2 packs of veggie mince
- 1 small pumpkin
- 2 tbsp olive oil
- 400g chopped tomatoes
- 400g red kidney beans
- 2 tsp red chilli flakes
- 1 tbsp lime juice
- 1 tbsp chopped coriander
- 1 red onion, finely diced
To serve
- Corn chips
- Kefir
- 2 limes, cut into quarters
- Handful of fresh coriander
Perfect for pumpkin season, cosy up with this vibrant veggie chilli recipe. Bringing together healthy and wholesome vegan ingredients, this tasty ragu is served up with a pumpkin salsa, zesty kefir and corn chips. Serve all the components at the table, so everyone can dig in, choose their favourite combo and celebrate chilli night.
Method
Step 1
Preheat the oven to 200 degrees C
Step 2
Peel the pumpkin, cut in half lengthways and de-seed. Cut into small cubes. Mix with 1 tbsp of olive oil, season with salt and pepper and spread onto a baking tray. Place in the oven for around 30-40 minutes
Step 3
When the pumpkin is soft and beginning to colour, remove from the oven and allow to cool
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