Winter vegetable chilli

Ingredients

2 tbsp olive oil
1 large onion, coarsely chopped
3 garlic cloves, thinly sliced
1 red capsicum, diced
2 cups finely chopped cabbage (you can use pre-shredded coleslaw mix)
1 tbsp unsweetened cocoa powder
1 tsp chipotle chilli powder
500g butternut pumpkin, peeled and cut into 2.5cm chunks (3 cups)
1/4 cup tomato purée
2 cups vegetable stock
420g can red kidney beans, rinsed and drained
420g can chickpeas, rinsed and drained
11/2 tsp sea salt
11/2 cups frozen corn, thawed
Avocado, tomato and pickled jalapeños, for topping

Method

1 In a 5L pot, heat the oil on medium. Add the onion, garlic and capsicum and cook, stirring frequently, until the onion is golden brown and tender; about 10 minutes.
2 Stir in the cabbage and cook, stirring frequently, until it's wilted; about five minutes. Add the cocoa powder and chilli powder; cook for one minute. Add the pumpkin and tomato puree and cook for one minute.
3 Add the stock, beans, chickpeas and salt and bring to a boil. Reduce to a simmer, cover, and cook until the pumpkin is tender; about 30 minutes. Stir in the corn and heat through, for about another three longer. Serve topped with avocado, tomato and jalapeños.