← All recipes

🍽️ Autumnal Mild Pumpkin Chili with Homemade Cheese Herb Baguette

485 kcal · 30 min · 4 servings

Ingredients

• Kidney beans 255 g
• Corn from the can 285 g
• Onions, yellow 2 pcs
• Hokkaido pumpkin 600 g
• Oil 2 tbsp
• Tomatoes, chopped 850 g
• Balsamic vinegar, light 2 tbsp
• Sugar Pinch
• Cumin Pinch
• Chili, ground Pinch
• Salt Pinch
• Thyme, fresh 10 g
• Butter 4 tbsp
• Gouda, grated 150 g
• Baguette 2 pcs.
• Pepper, black ground Pinch

Instructions

1. 1. Preheat the oven to 190 degrees Celsius with top and bottom heat.
2. 2. Drain the kidney beans and corn in a sieve.
3. 3. Peel the onions and cut them into fine cubes.
4. 4. Wash the pumpkin, halve it, and remove the seeds with a spoon.
5. 5. Cut the pumpkin flesh into cubes.
6. 6. Heat two tablespoons of oil in a pot over medium to high heat.
7. 7. Fry the onion and pumpkin cubes for about four minutes.
8. 8. Add the drained kidney beans and corn to the pot.
9. 9. Add the chopped tomatoes.
10. 10. Season the mixture with balsamic vinegar, sugar, cumin, chili, and salt.
11. 11. Let the chili simmer covered for 20 minutes over medium heat.
12. 12. Stir the chili occasionally while cooking.
13. 13. Wash the thyme and shake it dry.
14. 14. Pluck the thyme leaves from the stems.
15. 15. Finely chop the thyme leaves.
16. 16. Mix butter, Gouda cheese, and the chopped herbs in a bowl.
17. 17. Season the herb butter with a little salt.
18. 18. Carefully cut the baguettes lengthwise.
19. 19. Make cuts at intervals of about two to three centimeters.
20. 20. Do not cut the breads completely through.
21. 21. Spread the herb butter into the cuts with a teaspoon.
22. 22. Place the baguettes on a baking sheet.
23. 23. Bake the cheese herb baguettes for about 10 minutes until golden brown.
24. 24. Adjust the pumpkin chili to taste with salt and pepper if needed.
25. 25. Plate the chili.
26. 26. Serve the chili with the cheese herb baguettes.

Nutrition per serving

• kcal: 485
• Protein: 20 g · Fett/Fat: 20 g · Carbs: 55 g