Pumpkin and Bean Chilli with Green Bean Pickle and Crisp Tortillas Two Ways


  1. Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper. Chop the onion and carrot. Peel the pumpkin and remove seeds. Cut into 2-3cm dice. Drain and rinse red kidney beans. Dissolve the stock cube in 2 cups of boiling water. Trim and finely shred the green beans as thinly as you can.
  2. Place ¼ cup water, white sugar, 2 tablespoons of vinegar and salt in a small saucepan. Bring to the boil, stirring initially to dissolve the sugar. Add the shredded beans and cook for 1-2 minutes until just tender. Remove from the heat and reserve.
  3. Heat a large saucepan over medium heat. Add 2 tablespoons of oil, onion and carrot and cook for 5 minutes until softened. Add 2 teaspoons of the crushed garlic and cook for 30 seconds, stirring.
  4. Add the pumpkin, tomato paste, stock and burrito seasoning to the saucepan. Stir to combine. Bring to the boil. Reduce the heat, cover and cook for 20-25 minutes or until the pumpkin is tender. Top up with water if mixture starts to get too thick.
  5. Stir in kidney beans, brown sugar, vinegar and season to taste with black pepper. Bring back to the boil, reduce heat and simmer, covered for 5 minutes or until the kidney beans are hot.
  6. Meanwhile, place 4 tortillas on a clean work surface. Combine remaining garlic and 1 tablespoon olive oil in a small bowl. Brush the upper side of each tortilla with the mixture and season with salt and black pepper. Cut into wedges and place in a single layer on the baking tray. Bake for 4-5 minutes or until crisp and golden. Watch them like a hawk as they burn easily. Warm the remaining 4 tortillas following packet instructions or pan-fry in a dry frying pan for 1-2 minutes until warm and golden.
  7. Drain the beans from the pickling liquid. Serve the chilli in 4 warm bowls. Top with the pickled beans. Accompany with the tortilla chips, warm tortillas and the tomato salsa.

TIP: Sprinkle with fresh coriander.