Pumpkin And Chilli Bean Mole

• 4 cups of skinless chunked pumpkin cut in 1 inch pieces
• 2 tbsp olive oil
• 1 medium chopped onion
• 2 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1/2 tsp ground cinnamon
• 4 whole cloves
• 1 x large can kidney beans (approx 19oz)
• 1 x large can chopped tomatoes (approx 19oz)
• 2 cups water
• 1 vegetable or chicken stock cube
• 2 tbsp tomato paste
• 1 oz dark choclate- good quality- grated
• salt & pepper to taste. OPTIONAL TOPPING PER SERVING: 1 tbsp sour cream
• 1 tbsp chopped avacado
• 1 tbsp chopped tomatoes
• sprinkle of fresh cilantro leaves.

1. 1. Fry pumpkin and onion in oil on medium heat in large stew pot, for 5 minutes. 2. Add in garlic and all spices, and fry another minute. 3. Add in water and stock cube, stir till dissolved. 4. Add in beans, canned chopped tomatoes, the puree and grated chocolate. Simmer till tender to the bite, about 25 minutes. 5. Ladle into bowls, and dollop with topping ingredients- enjoy!

pumpkin, olive oil, onion, garlic, ground cumin, chilli powder, ground cinnamon, cloves, kidney beans, tomatoes, water, vegetable, tomato, salt, avacado, tomatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/pumpkin-and-chilli-bean-mole-1209605 (may not work)