Cheesy Bean and Mushroom Chilli

with Quinoa

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low-carb
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low-carb
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Instructions

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1 Prep ingredients

Rinse and drain the red kidney beans in a colander. Clean and chop the mushrooms. Peel and chop the onion and garlic.  

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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. 

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3 Add and 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 10-15 min. If cooking for 3 or 4, use two pans.

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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.

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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.

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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!

Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat!

Cooking Time: 40 min

Cals 770 · Prot 44 · Carbs 96 · Fat 27

Ingredients

Number of people

For chilli

Red kidney beans 240 Grams
Mushroom 250 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Vegetable oil 2 Tbsp
Salt 1 Tsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Brown sugar 10 Grams
Sriracha sauce 20 Grams
Tomato paste 50 Grams
Tomato passata 200 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Black pepper 1 Tsp
Grated cheddar cheese white 60 Grams
Grated mozzarella 60 Grams
Red chilli large 1 Piece

To serve

White quinoa 100 Grams
Water 250 ML
Salt 1 Tsp
Sour cream 60 Grams

Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat!

Cooking Time: 40 min

Cals 770 · Prot 44 · Carbs 96 · Fat 27

Instructions

photo

1 Prep ingredients

Rinse and drain the red kidney beans in a colander. 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 Add and 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 10-15 min. If cooking for 3 or 4, use two pans.

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!

Ingredients

Number of people

For chilli

Red kidney beans 240 Grams
Mushroom 250 Grams
Red onion 1 Piece
Garlic cloves 3 Pieces
Vegetable oil 2 Tbsp
Salt 1 Tsp
Cumin powder 2 Grams
Chipotle powder 2 Grams
Smoked paprika powder 2 Grams
Brown sugar 10 Grams
Sriracha sauce 20 Grams
Tomato paste 50 Grams
Tomato passata 200 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Black pepper 1 Tsp
Grated cheddar cheese white 60 Grams
Grated mozzarella 60 Grams
Red chilli large 1 Piece

To serve

White quinoa 100 Grams
Water 250 ML
Salt 1 Tsp
Sour cream 60 Grams
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