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🍽️ Hearty Chili with Pumpkin and Fresh Tortilla Chips

550 kcal · 30 min · 4 servings

Ingredients

• Kidney beans 255 g
• Shallots 1 pc.
• Hokkaido pumpkin 600 g
• Oil 4 tbsp
• Tomato paste 1 tbsp
• Tomatoes, chopped 425 g
• Balsamic vinegar, light 1 tbsp
• Chili, ground pinch
• Sugar pinch
• Salt pinch
• Organic limes 1 pc.
• Cilantro, fresh 30 g
• Wraps 8 pc.
• Pepper, black ground pinch
• sour cream 4 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Place the kidney beans in a sieve and let them drain well.
3. 3. Peel the shallot and cut it into small cubes.
4. 4. Wash the pumpkin thoroughly.
5. 5. Cut off the ends of the pumpkin.
6. 6. Halve the pumpkin and remove the seeds with a spoon.
7. 7. Cut the pumpkin flesh into pieces about 2 centimeters in size.
8. 8. Heat 2 tablespoons of oil in a pot over medium to high heat.
9. 9. Sauté the shallot, pumpkin, and tomato paste for about 4 minutes.
10. 10. Add the drained kidney beans and the chopped tomatoes to the pot.
11. 11. Season the mixture with balsamic vinegar, chili, sugar, and salt.
12. 12. Let the chili simmer covered over medium heat for about 15 minutes.
13. 13. Stir the chili occasionally while it cooks.
14. 14. Halve the lime.
15. 15. Squeeze the juice from one half of the lime.
16. 16. Cut the other half of the lime into quarters.
17. 17. Wash the cilantro thoroughly.
18. 18. Dry the cilantro.
19. 19. Remove the coarse stems from the cilantro.
20. 20. Finely chop about one-third of the cilantro.
21. 21. Mix the chopped cilantro in a bowl with the lime juice, 2 tablespoons of oil, and a little salt.
22. 22. Cut the tortilla wraps into triangular pieces.
23. 23. Distribute the triangles onto two baking sheets.
24. 24. Brush the wraps with the cilantro-oil mixture.
25. 25. Bake the chips in the oven for about 10 minutes until golden brown.
26. 26. Swap the baking sheets halfway through the baking time.
27. 27. Thin the chili with 100 to 150 milliliters of water if necessary.
28. 28. Season the chili to taste with salt and pepper.
29. 29. Serve the chili on deep plates.
30. 30. Garnish the dish with the tortilla chips, lime quarters, a spoonful of sour cream, and the remaining cilantro.

Nutrition per serving

• kcal: 550
• Protein: 16 g · Fett/Fat: 22 g · Carbs: 75 g