Mexican Style Vegetable Chilli- IGA Tasmania

Ingredients

• 2 tbsp olive oil
• 1 cup diced pumpkin
• 1 diced brown onion
• 1 diced red capsicum
• 2 diced carrots
• 1 diced red chilli
• 1 cup diced celery
• 1 tsp crushed garlic
• 30g sachet of taco seasoning
• 400g can diced tomatoes
• 400g can kidney beans
• 410g can corn kernels
• 1 cup vegetable stock
• ½ tsp chilli flakes
• Cooked rice
• Grated cheese
• Sour cream or Greek yoghurt
• Heat oil in a large pot over medium heat. Add pumpkin, onion, capsicum, carrots, chilli, celery and garlic. Cook for 5 minutes. Add taco seasoning and cook for a further 2 minutes.
• Add tomatoes, kidney beans, corn, stock and chilli flakes. Reduce heat to low and cook for 30 minutes.
• Serve over rice, with grated cheese and sour cream or Greek Yoghurt if desired.