One-pot Black Bean and Quinoa Chilli

with Avocado and Nachos
Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat.
445 Reviews
Cals 903 · Prot 25 · Carbs 120 · Fat 34
Vegan
Try Hello Chef Now
30 min
One-pot Black Bean and Quinoa Chilli with Avocado and Nachos
Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat.
445 Reviews
Cals 903 · Prot 25 · Carbs 120 · Fat 34
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chilli
Black beans
240 Grams
Sweet corn kernels
122 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
Salt
0.5 Tsp
Nachos
80 Grams

Allergens

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.

Before you start

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

Instructions

Prep

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.
Start

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.
Simmer

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.
Avocado

4 Avocado

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 a squeeze of lime juice. Mash with a fork until smooth. Alternatively, use a food processor or blender to get it really smooth. Season with plenty of salt.
Serve

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 avocado and a sprinkle of coriander leaves. Serve the nachos to the side.
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