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vegetarian chilli bake

Ancho Chilli Pumpkin Recipe

Mild, slightly smokey pumpkin chilli. A filling vegetarian recipe to warm the family on a winter's evening.

Course Main, Main Course
Cuisine vegetarian
Keyword chilli, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Author Kyrstie Barcak


  • 1.5 kg pumpkin cubed
  • 2 cm fresh ginger grated
  • 1 cm fresh turmeric grated
  • 1 dried Ancho Chilli soaked in 1 cup water
  • 2 kaffir lime leaves finely sliced
  • 1 1/2 cups dried (dehydrated) tomatoes
  • 2 cups diced tomatoes (tinned)
  • 1/2 cup corn kernals
  • 1 teaspoon cumin
  • 1 stick cinnamon
  • 1/2 teaspoon dried chilli flakes
  • 1 cup water

To Serve:

  • handful fresh coriander leaves
  • 1/2 fresh avocado
  • 1 fresh lime


  1. Add all of the ingredients to a hot plate in a pan that can be covered with a lid and stir to combine

  2. Cover with a lid and bring to a simmer over medium heat

  3. Once simmer has been reached reduce heat slightly and continue to simmer for 20 minutes, stir once or twice

  4. Remove lid and continue to simmer for approximately 10 minutes or until the liquid has reduced 

  5. Serve with rice and fresh coriander

Recipe Notes

This meal can be prepared the day prior and reheated to serve. Add a little extra water to the pan when reheating.