One Pot Vegetarian Chili with Quinoa

Nutrition per serving

Calories 627 kcal
Protein 29.4 g
Carbs 111.8 g
Fats 8.6 g
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Monounsaturated Fat Login
Polyunsaturated Fat Login
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Fiber Login
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Ingredients

Login Quinoa
Login Garlic
Login Onion
Login Green Bell Pepper (capsicum)
Login Carrot
Login Cilantro (Coriander) leaves
Login Kidney beans (canned)
Login Cumin Seed
Login Ground Cinnamon
Login Vegetable Stock Cube
Login Chopped Tomatoes (canned)
Login Tomato Passata
Login Lime
Login Yogurt (whole milk)
Login Chili Powder

Preparations

  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.
  2. Pour in 185ml 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 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 and pepper.
  4. Once the chili is cooked, stir in ¾ of the coriander and remove the pan from heat.
  5. Serve in a bowl with the remaining coriander sprinkled over the top with a dollop of the yoghurt.

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