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Chili sin carne with pumpkin & avocado
Chili sin carne with pumpkin & avocado
562kcal Per person
21g Protein
37g Carbs
37g Fat
16g Fiber
Ingredients
- ½ red onion
- 1 clove garlic (5 g)
- ½ tablespoon olive oil (8 ml)
- 5 ounces pumpkin (frozen) (140 g)
- 6 ounces diced tomatoes (168 g)
- 1 teaspoon ground cumin (2 g)
- 1 pinch chili powder (1 g)
- ½ avocado
- 3 ounces kidney beans (84 g)
- 2 ounces corn (56 g)
- 1 tablespoon cream cheese, reduced fat (15 ml)
- 1 ounce cheddar cheese, shredded (28 g)
Preparing this recipe
- Chop the onion and finely mince the garlic.
- Heat the oil in a wok pan and sauté the onion and garlic for about 2 minutes. Then add the pumpkin cubes to the pan and cook for 4 more minutes.
- Add the diced tomatoes, cumin seeds and chili powder and bring to a boil for approximately 8 minutes. Season with salt and pepper.
- Slice the avocado into strips.
- Add the kidney beans and corn to the pan and heat them for another 2 minutes. Stir well.
- Serve the chili sin carne on a plate and top it with the avocado, cream cheese and cheese. Season the dish with salt and pepper to taste.
Tip van FitChef
1. Sprinkle some nacho chips over this dish as a topping.
2. Delicious with some fresh parsley on top or a bit more chili flakes if you like it spicy.
