Quinoa Chilli

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A hearty dinner that’ll warm you from head to toe


 

You’ll Need:

  • 2 pouches of pre-cooked quinoa (I use THIS ONE)
  • 1 Tbsp  olive oil
  • 1 large yellow onion (diced)
  • 4 cloves garlic (minced)
  • 2 tins chopped tomatoes
  • 425g tomato passata
  • 2 cups of vegetable stock
  • 1 green chilli (diced)
  • 2½ tbsp chilli powder
  • 2 tsp cumin powder
  • 2 tsp cocoa powder (unsweetened)
  • 2 tsp smoked paprika
  • 1 tsp granulated sugar
  • 1 tsp dried coriander
  • ½ tsp cayenne pepper
  • Salt and pepper
  • 2 cans kidney beans (drained and rinsed)
  • 1 can borlotti beans (drained and rinsed)
  • 1 tin of corn
  • ½ cup fresh coriander (roughly chopped, stalks and all)
  • Juice and zest of 1 lime
  • Cheddar cheese (grated, for serving)

The How To:

  1. Heat the oil in a large pot. Sauté the onion and garlic until slightly browned. Add tomatoes, passata, pre-cooked quinoa, veg stock, chilli, chilli powder, cumin, paprika, sugar, dried coriander, cayenne and seasoning. Bring to the boil then reduce heat and allow to simmer for half an how. Stir often else the bottom will catch.
  2. Add the beans, corn, fresh coriander and lime juice. Stir thoroughly and cook for a further 7 minutes. Serve in warmed bowls with a bit of grated cheddar cheese.

 

Kisses from cornwall

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