Cheesy Bean and Mushroom Chilli
with Quinoa
Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat!
Cals 741 · Prot 45 · Carbs 84 · Fat 26
Vegetarian
Low Carb
40 min
Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat!
Cals 741 · Prot 45 · Carbs 84 · Fat 26
Vegetarian
Low Carb
Ingredients
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
15*
1 Piece
Black pepper
0.5 Tsp
Grated cheddar
4*
60 Grams
Grated mozzarella
4*
60 Grams
Large red chilli
1 Piece
To serve
White quinoa
100 Grams
Water
250 ML
Salt
0.5 Tsp
Sour cream
4*
60 Grams
Allergens
*15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3101 / 741 |
| Fats (g) | 25.7 |
| of which saturated (g) | 13.4 |
| Carbohydrates (g) | 84 |
| of which sugars (g) | 18.1 |
| Fibers (g) | 15.6 |
| Proteins (g) | 44.8 |
| Salt (g) | 2.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Drain and rinse the red kidney beans.
- Clean and chop the mushrooms.
- Peel and chop the onion and garlic.
2 Start chilli
- Heat a pan over a medium-high heat with a drizzle of oil.
- Once hot, add the mushrooms.
- Fry with a pinch of salt for 5 min until any excess liquid has evaporated.
- Add the onion.
- Cook for 3 min further.
3 Simmer
- Add the garlic, cumin, chipotle (spicy!), smoked paprika, sugar, sriracha (spicy!) and tomato paste.
- Stir for 1-2 min.
- Add the kidney beans, tomato passata, measured water, stock cube and black pepper.
- Cover and reduce the heat to low.
- Simmer for 15 min.
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 and reduce the heat to low.
- Simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
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.
6 Serve
- Slice the red chilli thinly.
- Serve the Cheesy Bean and Mushroom Chilli with Quinoa.
- Garnish with the fresh red chilli slices (spicy!) and a dollop of sour cream.
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