One-pot Black Bean and Quinoa Chilli

with Avo Lime Crema and Nachos

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Instructions

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1 Prep

Drain the black beans and sweet corn. Rinse the quinoa. Peel and finely chop the onion. Peel and mince the garlic. Chop the bell pepper. Chop the coriander leaves.

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2 Start

Heat a pot over a medium heat with a drizzle of oil. Once hot, add the onion and bell pepper with a pinch of salt and cook for 5-6 min until softened. Add the garlic, tomato paste, fajita seasoning and a pinch of chipotle (spicy!) and cook for 1 min further.

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3 Simmer

Add the quinoa, chopped tomatoes, measured water, stock cube, marmite, drained beans and corn to the pot. Reduce the heat, cover and simmer for 25 min until the quinoa has absorbed the water. Stir occasionally.

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4 Avo lime crema

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the juice of the lime and the soy cream. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt.

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5 Serve

Once ready, stir most of the coriander through the chilli (reserve some for garnish!). Divide the chilli among bowls and top with a dollop of avo lime crema and a sprinkle of coriander leaves. Serve the nachos to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.

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

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 1022 · Prot 33 · Carbs 147 · Fat 38

Dairy-Free

Ingredients

Number of people

Chilli

Black beans 240 Grams
Sweet corn kernels 145 Grams
White quinoa 100 Grams
Red onion 1 Piece
Garlic cloves 2 Piece
Red pepper 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Fajita seasoning 10 Grams
Chipotle powder 2 Grams
Chopped tomatoes 400 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Marmite 8 Grams

Toppings

Fresh coriander 15 Grams
Avocado 1 Piece
Lime 1 Piece
Soy cream 100 ML
Salt 0.5 Tsp
Nachos 80 Grams

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

Cooking Time: 30 min

Equipment Required: Food processor, Blender

Cals 1022 · Prot 33 · Carbs 147 · Fat 38

Dairy-Free

Instructions

photo

1 Prep

Drain the black beans and sweet corn. Rinse the quinoa. Peel and finely chop the onion. Peel and mince the garlic. Chop the bell pepper. Chop the coriander leaves.

photo

2 Start

Heat a pot over a medium heat with a drizzle of oil. Once hot, add the onion and bell pepper with a pinch of salt and cook for 5-6 min until softened. Add the garlic, tomato paste, fajita seasoning and a pinch of chipotle (spicy!) and cook for 1 min further.

photo

3 Simmer

Add the quinoa, chopped tomatoes, measured water, stock cube, marmite, drained beans and corn to the pot. Reduce the heat, cover and simmer for 25 min until the quinoa has absorbed the water. Stir occasionally.

photo

4 Avo lime crema

Meanwhile, slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon. Add it to a bowl. Add the juice of the lime and the soy cream. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt.

photo

5 Serve

Once ready, stir most of the coriander through the chilli (reserve some for garnish!). Divide the chilli among bowls and top with a dollop of avo lime crema and a sprinkle of coriander leaves. Serve the nachos to the side.

Tips for fussy eaters

Can't handle the heat? Go easy on the chipotle!

Pro tip

Washing quinoa with warm water before draining it, removes the bitter-tasting saponins from its surface.

Ingredients

Number of people

Chilli

Black beans 240 Grams
Sweet corn kernels 145 Grams
White quinoa 100 Grams
Red onion 1 Piece
Garlic cloves 2 Piece
Red pepper 1 Piece
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Fajita seasoning 10 Grams
Chipotle powder 2 Grams
Chopped tomatoes 400 Grams
Water 200 ML
Vegetable stock cube 1 Piece
Marmite 8 Grams

Toppings

Fresh coriander 15 Grams
Avocado 1 Piece
Lime 1 Piece
Soy cream 100 ML
Salt 0.5 Tsp
Nachos 80 Grams
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