One Pot Vegetarian Chili with Quinoa

Nutrition per serving

Calories517 kcal
Protein25.1 g
Carbs92.5 g
Fats6.8 g
Saturated Fat1.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.6 g
Sugars21.2 g
Fiber28 g
Sodium1,362 mg


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