About this recipe:Spooky Halloween pumpkin chilli or fiery bonfire chilli (as you prefer). Bit of a Halloween or Guy Fawkes’ night theme for this one. A warming, wholesome winter dish that will feed a large group for next to nothing. You could even add steak mince if you wanted to but I found it "meaty" enough without. It takes a while to peel and chop the pumpkin but once you have prepared all the veg it’s a quick and easy dish to feed a group. Prepare the night before for an easy hassle-free party food.
6 cloves garlic, sliced (helps ward off those pesky vampires)
3 large peppers, cubed
1 to 2 tablespoons dried chillies, finely chopped
2 tablespoons cumin
1 tablespoon hot paprika
1 teaspoon ground all spice
1/2 large pumpkin, cooked and mashed
3 (400g) tins kidney beans (internal organs)
2 (400g) tins plum tomatoes (brains)
1 large stick cinnamon (broomstick)
2 bay leaves
1L vegetable stock (witch’s potion)
2 tablespoons tomato puree (congealed blood)
a few dashes Worcestershire sauce
chopped fresh parsley, to taste
a few dashed red wine vinegar
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Heat a little oil in a large saucepan (cauldron) and cook the onions on a medium heat until soft, about 4 to 6 minutes.
Turn the heat up slightly and add the garlic, peppers, chillies and spices. Cook for 5 minutes, stirring often then add the pumpkin, beans, tomatoes, cinnamon stick, bay leaves, stock, tomato puree and Worcestershire sauce. Bring everything to the boil then reduce the heat to medium-low for 30 minutes.
Season with salt and pepper and add a dash of red wine vinegar, some chopped parsley and serve with brown rice or quinoa, throwing the bay leaves and cinnamon stick away, as you do, before serving.
Instead of the dried chilli you can use 2 whole blood red fresh chillies, finely sliced.