Serves
4
Bean and Quinoa Chilli
Such a good chilli recipe, especially with the toppings. We love the coconut yoghurt on top. There’s a lot of ingredients but it’s really quick and simple to bash together.
Ingredients
- 1 tsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp oregano
- 1/2 tsp cayenne pepper
- 2 tbsp tomato puree
- 500ml water
- 100g quinoa
- 1 can black beans (rinsed and drained)
- 1 can kidney beans (rinsed and drained)
- 200g spinach
- 2 tbsp lime juice
- 200g avocado
- 2 tbsp coconut yoghurt
- 100g cashews
- 15g fresh coriander
Directions
- In a medium saucepan, heat up the oil until hot, then add the onion and garlic. Cook for a few minutes until the onion starts to soften.
- Add the spices and cook for a further minute. Then, add the tomato puree and stir for an additional minute.
- Add in the water and the quinoa. Bring the heat down to a simmer and simmer for 15 minutes.
- Add both beans, spinach, and lime juice. Cook for a further 4 minutes. Add a little water if the mixture is too thick.
- Serve and top with chopped avocado, coconut yoghurt, cashews, and fresh coriander.
- Kcal: 574
- Protein: 22g
- Fats: 31g
- Carbs: 42g
- Fibre: 20g
