Slow Cooker Witch's Brew Pumpkin & Black Bean Chilli

Vegan | Gluten-Free | Serves 8-10

Ingredients

• 2 tbsp olive oil

• 2 large onions, finely diced

• 4 tsp garlic powder

• 1 kg pumpkin or butternut squash, peeled and cubed

• 2 red peppers, diced

• 2 tbsp tomato puree

• 2 x 400g tins chopped tomatoes

• 3 x 400g tins black beans, drained and rinsed

• 300ml vegetable stock

• 2 tsp smoked paprika

• 2 tsp ground cumin

• 1 tsp ground coriander

• ½-1 tsp chilli powder

• 1 tsp dried oregano

• 1 tbsp maple syrup

• Juice of 1 lime

• Salt and black pepper to taste

To Serve

• Vegan sour cream

• Whole peppercorns for ghost eyes

• Lime wedges

Method:

1. heat up oil in slow cooker.

2. add chopped up onions.

3. add rest of ingredients, except the cream and peppercorns.

4. Cook – low for 3 to 4 hours – high for 6 to 8 hours.

5. just before serving squash some of the squash/pumpkin to the side of the dish and re-stir.

6. swirl cream ghosts on the top and add peppercorns for eyes.

7. serve with lemon wedges, either with jacket potatoes or rice.

Make ahead tip:

This chilli actually tastes even better the next day. Make it the day before your Halloween gathering, refrigerate overnight, then reheat in the slow cooker on LOW for 1-2 hours before guests arrive.