Pumpkin Chilli Chicken

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5 from 1 vote

This pumpkin chilli chicken recipe is a light, lean, bright twist on a traditional chilli dish, economical, packed with veg and ideal for parties and batch cooking.

Servings:

Author: Helen Best-Shaw

Prep Time20

Cook Time2 30

Ingredients

250–300 g pumpkin - peeled and chopped
2 bell peppers
1 onion - large
2 cloves garlic
1 tsp oil
350–400 g chicken - 2 breast fillets or 4 thighs
1 tsp ground chilli
1 tsp paprika - use smoked if you like
1 tsp ground coriander seed
1 tsp ground cumin
1 can tomatoes
1 can cannellini beans
1 can kidney beans in chilli sauce - or 1 can kidney beans and a tablespoon of chilli sauce
2 tsp cocoa powder
pepper and salt - to taste

Instructions

Prepare the vegetables. Cut the pumpkin and scoop out the seeds, and then use a strong, sharp peeler to take off the skin before chopping. Deseed and chop the pepper, and skin and chop the onion and garlic.
250–300 g pumpkin, 2 bell peppers, 2 cloves garlic, 1 onion
In a large casserole dish, fry the peppers and onion gently in a little oil. While they soften, cut the chicken into bite sized pieces.
1 tsp oil, 350–400 g chicken
When the onion is golden and soft, add the chicken and garlic to the pot. Fry gently for about 5 minutes.
Add the spices, stir and fry until fragrant.
1 tsp ground chilli, 1 tsp paprika, 1 tsp ground coriander seed, 1 tsp ground cumin
Add the tomatoes, the beans (rinse the cannellini beans), the pumpkin and the cocoa. If your kidney beans did not come in chilli sauce, add a little of that too, and a splash of water if the mixture needs loosening. Season with pepper and salt, and put the lid on.
1 can tomatoes, 1 can cannellini beans, 1 can kidney beans in chilli sauce, 2 tsp cocoa powder
Transfer to the oven and cook at 160 °C / 140 °C fan / Gas Mark 3 /325 °F for 2 hours.

Notes

Slow cooker method

To make it in the slow cooker, follow the method above to the end of Step 4. Then put everything in the slow cooker. Put the lid on the slow cooker and cook for 3–4 hours on high or 6–7 on low. I usually start on high for half an hour and then switch to low. Leave the lid ajar for the last 20 minutes to thicken the sauce.

Storage

This chilli will mature if left overnight, with the spices becoming a little more pronounced and better combined with all the other ingredients.

Fridge – This pumpkin chilli chicken will keep well for three days in the fridge. As soon as it is cool enough, cover it and transfer to the fridge.

Freezer – As long as you are using fresh chicken, you can freeze this pumpkin chicken chilli recipe. Transfer it to suitable containers according to whether you want portions for one, two or more, and as soon as they are cool, put the lids on and move to the freezer. Keeps well for three months.

Hints and tips

This is a very forgiving dish, so don't be afraid to experiment, varying the spicing and adding extra vegetables to taste. Just don't over do the chilli spice at the start, as the heat can build.

Don't be tempted to start frying the garlic along with the onion, which needs more time. No one likes burnt garlic.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.