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

Veggie chilli ragu, pumpkin salsa and corn chips

Name: Veggie chilli ragu, pumpkin salsa and corn chips
Cook time: 45 mins
Total time: 45 mins
Yield: Serves 4
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; Corn chips; Kefir; 2 limes, cut into quarters; Handful of fresh coriander

45 mins

Easy

Serves 4

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

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.

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

Explore related topics

Nutrition

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