20% off £35
Code:BAG20
Veggie chilli ragu, pumpkin salsa and corn chips
Want to make a chilli ragu packed with veggies? From vibrant pumpkin salsa to creamy crushed avocado, make this chilli ragu recipe in a few easy steps.
You don't need to miss out following a vegetarian diet, and you defiantly don't have to substitute meat with beans or mushrooms for every mean! Lime, coriander, vegan ragu and kefir - all in one bowl combo? YUM! Serve all the components at the table, so everyone can dig in, choose their favourite combo and celebrate chilli night.
Jump to: Ingredients | Method
Vegetarian
Easy
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 2 packs of veggie mince
- 1 small pumpkin
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp chopped coriander
- 1 red onion, finely diced
To serve:
- Corn chips
- H&B Kefir
- 2 limes cut into quarters
- Handful of coriander
- Preheat the oven to 200c.
- Peel the pumpkin, cut in half lengways and deeseed. Cut into small cubes. Mix with 1 tbsp of olive oil, season with salt and pepper and spread onto a baking tray. Place in the oven
- When the pumpkin is soft and beginning to colour, remove from the oven and allow to cool.
- Whilst the pumpkin is cooling, pour the veggie mince into a pan and place over a medium heat. Bring to a simmer, turn down the heat and and put a lid on the pan. Heat for 8-10 mins until the ragu is hot the whole way through.
- Make the salsa by putting the pumpkin in a bowl and adding the lime juice, red onions, olive oil and chopped coriander.
- To finish off, put the kefir, salsa, corn chips and lime wedged into seperate bowls and place on the table with the ragu in its pot and serve.
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