One-Pot Vegetarian Chili with Quinoa

Nutrition per serving

Calories479 kcal
Protein21 g
Carbs78.8 g
Fats11.1 g
Saturated Fat1.5 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.6 g
Sugars15.3 g
Fiber24 g
Sodium1,752 mg

Ingredients

Quinoa
Garlic
Onion
Green Bell Pepper (capsicum)
Carrot
Fresh Coriander
Kidney beans (canned)
Ground Cumin
Chili Powder
Cinnamon
Vegetable Stock Cube
Chopped Tomatoes (canned)
Tomato Puree
Cornstarch (Corn flour)
Olive Oil
Preparations
1. Peel/chop the garlic and onion.

2. Remove the core/chop the pepper into ½ cm cubes.

3. Peel/chop the carrot into ½ cm cubes.

4. Drain/rinse the kidney beans in a sieve.

5. Rinse the quinoa in a sieve under cold running water for 30 seconds.

6. Chop the coriander.

Cooking Instructions
1. In a saucepan, heat ½ a tbsp of olive oil over medium heat. Add the garlic, onion and gently cook for a few minutes until tender. Add the pepper, carrot and continue to cook for 3 minutes before adding the chili powder to desired taste/heat, cumin and cinnamon. Stir to coat and cook for 30 seconds.

2. Add 175ml of water to the pan with the stock pot and stir to dissolve the stock. Stir in the kidney beans, quinoa, chopped tomatoes, tomato purée and a pinch of salt (optional) and pepper. Bring the mixture to a bubble, cover with the lid, lower the heat to medium-low and simmer for about 10-15 minutes until the quinoa is tender.

3. To thicken up the chili, in a small bowl, mix the cornflour with ½ a tbsp of water and mix until dissolved. Add to the chili and gently stir for 30 seconds before stirring in ¾ of the chopped coriander and give one final stir. Remove from heat immediately.

4. Serve in a bowl with the remaining coriander sprinkled over the top.