INGREDIENTS
- 1 tbsp coconut oil
- 1 medium onion
- 500g pumpkin flesh cubed
- 1 400g tin red kidney beans (240g drained)
- 1 400g tin chopped tomatoes
- 475ml vegetable stock
- 200g sorghum*, uncooked
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 ½ tsp paprika
- 1 tsp coriander
- ½ tsp cinnamon
- 2 tsp – ground black pepper
- ½ tsp – lemon juice
*Sorghum also known as great millet is a gluten-free grain. You can substitute with quinoa if you cannot find it.
METHOD
- Heat the oil over medium heat in a large stock pan or a slow cooker.
- Dice onion and pumpkin and add to pan. Sauté for 3-5 minutes until onions have softened.
- Drain and rinse beans.
- Pour in beans, pumpkin, tomatoes, and broth and stir to combine.
- Add in the sorghum and spices and bring to a boil.
- Once boiling, reduce heat to a simmer, cover, and let cook for 40-50 minutes until the pumpkin and sorghum are tender.
- Stir in lemon juice, and adjust seasonings as needed. (If mixture is too thick, stir in a little more stock or water until desired consistency is reached).
- Top with guacamole, sour cream or yoghurt, and/or fresh herbs if desired.