• 1 tsp caster sugar
  • 2 Tbsp olive oil
  • 1 onion, sliced
  • 600 g butternut pumpkin, peeled and cut into 2 cm chunks
  • 2 cloves garlic, thinly sliced
  • 1 tsp Gregg's Cumin Seeds
  • 1 tsp Gregg's Ground Turmeric
  • ½ tsp Gregg's Ground Cinnamon
  • 400 g can Wattie's Tomato Puree
  • 1 tsp caster sugar
  • 2 x 420 g cans Wattie's Mild Chilli Beans
  • ¼ cup sour cream
  1. Heat the olive oil in a large pan with a lid over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Add the butternut and garlic and cook for 4 to 5 minutes until the butternut is starting to soften at the edges.
  2. Add the Gregg’s Cumin Seeds, Gregg’s Ground Turmeric and Gregg’s Ground Cinnamon and cook, stirring for a further 1 minute. Stir in Wattie’s Tomato Puree, 1 cup water and the caster sugar. Season to taste with salt and pepper.
  3. Bring to the boil, cover then simmer for 20 minutes until butternut is tender. Stir in the Wattie’s Mild Chilli Beans. Bring to the boil then simmer for a further 1 -2 minutes until beans have warmed through.
  4. Serve with a dollop of sour cream and a sprinkle of coriander or parsley.

Swap it out

  • For a delicious vegan and dairy free option, replace sour cream with a horseradish coconut dressing - add 1 to 2 tsp horseradish sauce and a squeeze of lemon juice to ½ cup coconut yoghurt.

Made With

Chilli Beans Mild

To create NZ's top-selling chilli beans we add nourishing red kidney beans to a thick and rich blend of tomatoes, capsicum, onion and chilli powder. The delicious mild flavour is suitable for the whole family.

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