One Pot Vegetarian Chili with Quinoa
Nutrition per serving
| Calories | 533 kcal |
| Protein | 26.4 g |
| Carbs | 93.6 g |
| Fats | 6.8 g |
| Saturated Fat | 1.3 g |
| Monounsaturated Fat | 2.3 g |
| Polyunsaturated Fat | 2.6 g |
| Sugars | 21.1 g |
| Fiber | 28 g |
| Sodium | 2,118 mg |
Ingredients
| Quinoa | |
| Garlic | |
| Onion | |
| Green Bell Pepper (capsicum) | |
| Carrot | |
| Cilantro (Coriander) leaves | |
| Kidney beans (canned) | |
| Cumin Seed | |
| Ground Cinnamon | |
| Vegetable Stock Cube | |
| Chopped Tomatoes (canned) | |
| Tomato Passata | |
| Lime | |
| Yogurt (whole milk) | |
| Chili Powder |
Preparations
1. Peel/chop the garlic.
1. Peel/chop the garlic.
2. Peel/chop a quarter of the onion.
3. Remove the core/dice the green pepper into ½cm cubes.
4. Roughly chop the coriander.
5. Drain/rinse the kidney beans.
6. Chop the carrot into small cubes.
Cooking Instructions
1. In a saucepan, heat ½ a tbsp of oil over medium heat. Add the garlic, onion and gently cook for a few minutes before adding the green pepper, carrot and continue to cook for 3 minutes until softened. Stir in the cinnamon, cumin and cook for 30 seconds.
1. In a saucepan, heat ½ a tbsp of oil over medium heat. Add the garlic, onion and gently cook for a few minutes before adding the green pepper, carrot and continue to cook for 3 minutes until softened. Stir in the cinnamon, cumin and cook for 30 seconds.
2. Pour in 125ml of water with the stock pot. Bring to a gentle bubble, then add the quinoa, kidney beans, tomato passata, chili powder, chopped tomatoes, with a pinch of salt (optional) and pepper. Stir to combine, bring to a gentle bubble, reduce the heat to medium-low and simmer for about 15 minutes until the quinoa is soft enough to eat.
3. In a bowl, combine the yoghurt with the zest from a quarter of a lime and a pinch of salt (optional) and pepper.
4. Once the chili is cooked, stir in ¾ of the coriander and remove the pan from heat.
Serve in a bowl with the remaining coriander sprinkled over the top with a dollop of the yoghurt.
Serve in a bowl with the remaining coriander sprinkled over the top with a dollop of the yoghurt.