Cheesy Bean and Mushroom Chilli

with Quinoa
Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat!
Cals 741 · Prot 42 · Carbs 93 · Fat 27
Vegetarian
Low-Carb
Try Hello Chef Now
40 min
photo
Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat!
Cals 741 · Prot 42 · Carbs 93 · Fat 27
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chilli
Red kidney beans
240 Grams
Mushroom
250 Grams
Red onion
1 Piece
Garlic cloves
3 Piece
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Cumin powder
2 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Brown sugar
10 Grams
Sriracha sauce
14 Grams
Tomato paste
50 Grams
Tomato passata
200 Grams
Water
200 ML
Vegetable stock cube
1 Piece
Black pepper
0.5 Tsp
Grated cheddar
60 Grams
Grated mozzarella
60 Grams
Large red chilli
1 Piece
To serve
White quinoa
100 Grams
Water
250 ML
Salt
0.5 Tsp
Sour cream
60 Grams

Tips for fussy eaters

Prepare a batch without the chipotle, sriracha or fresh chilli. Serve with rice, if quinoa isn't a favourite.

Pro tip

Make the chilli in advance and reheat it with a splash of water just before dinnertime. Don't forget to add the cheese!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Prep

Drain and rinse the red kidney beans. Clean and chop the mushrooms. Peel and chop the onion and garlic.  
photo

2 Start chilli

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and fry with a pinch of salt for 5 min until any excess liquid has evaporated. Add the onion and cook for 3 min further. 
photo

3 Simmer

Add the garliccuminchipotle (spicy!)smoked paprikasugarsriracha (spicy!) and tomato paste. Stir for 1-2 min. Add the kidney beans, tomato passata, measured waterstock cube and black pepper. Cover and reduce the heat to low. Simmer for 15 min.
photo

4 Boil quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
photo

5 Add cheese

Check the seasoning of the chilli, and add salt and pepper, if needed. Top with the grated cheddar and mozzarella cheese. Cook over a low heat for a final 5 min until the cheese has melted.
photo

6 Serve

Slice the red chilli thinly. Divide the quinoa and the bean chilli among bowls. Garnish with the fresh red chilli slices (spicy!) and serve with a dollop of sour cream.

Tips for fussy eaters

Prepare a batch without the chipotle, sriracha or fresh chilli. Serve with rice, if quinoa isn't a favourite.

Pro tip

Make the chilli in advance and reheat it with a splash of water just before dinnertime. Don't forget to add the cheese!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Prawn Fajitas with Salsa
and Sour Cream
Sri Lankan Dhal
with Coconut Sambal and Coriander Chutney
Spicy Barbecue Chicken Cutlets
with Limey Mayo Salad
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy