Bean and Pumpkin Chili
Pumpkins (especially the seeds) are very beneficial to fertility. Pumpkins are a very good source of beta carotene and fibre. They also help to reduce blood sugar levels.
This recipe is also pregnancy-friendly. In fact, pumpkins can relieve abdominal cramps in pregnancy.
Note: when cutting up your pumpkin, please do not throw the seeds away. Wash them, dry them, and toss them in a little oil, salt and black pepper, roast them-they taste fantastic! I’ll delve deeper into the fertility benefits of pumpkin seeds in another post.
I think the pictures of this meal speak of the deliciousness of the recipe. I converted 2 bean haters with it..woohoo!
2 cups of dried beans
2 1/2 cups of diced pumpkin
400g of minced meat (use chicken for the 30DFC)
3 medium carrots, diced
1 medium red onion, sliced
200g of green beans, cut into 1-inch pieces
2 cloves of garlic, sliced thinly
1 inch piece of ginger, sliced thinly
6 atarodo (habanero) sliced thinly
5 tomatoes, mashed into pulp
2 bay leaves
2 double stock cubes
2 teaspoons of salt
2 tablespoons of coconut oil
Put coconut oil in a pot. Place over medium heat. After 30 seconds, add the onions, sautée for 2 minutes.
Add the minced meat, carrots, green beans, atarodo, ginger, garlic, 1 teaspoon of salt, and 1 double stock cube. Stir till meat is browned, about 3 minutes. Leave to cook for 2 more minutes.
In a pressure cooker, add beans, pumpkins, tomatoes, bay leaves, 1 double stock cube, and 1 teaspoon of salt. Add 7 cups of water. Cover and set over medium heat for 50 minutes. Open the pressure cooker according to the manufacturer’s safety instructions.
Add the meat mixture to the beans, and simmer, uncovered, for 5 minutes. Serve.
Enjoy, and remember,
It’s sooo good for you!