One-pot Black Bean and Quinoa Chilli

Name: One-pot Black Bean and Quinoa Chilli with Avocado and Nachos
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 240 Grams of Black beans; 145 Grams of Sweet corn kernels; 100 Grams of White quinoa; 1 Pieces of Red pepper; 1 Tbsp of Vegetable oil; 0 Tsp of Salt; 30 Tsp of Salt; 10 Grams of Fajita seasoning; 2 Grams of Chipotle powder; 400 Grams of Chopped tomatoes; 200 ML of Water; 8 Grams of Marmite; 1 Pieces of Red onion; 2 Pieces of Garlic cloves; 15 Grams of Fresh coriander; 1 Pieces of Avocado; 125 ML of Soy cream; 0 Tsp of Salt; 80 Grams of Nachos; 1 Pieces of Lime

with Avocado and Nachos

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

198 Reviews

Cals 2217 · Prot 93 · Carbs 395 · Fat 46

Vegan

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.

198 Reviews

Cals 2217 · Prot 93 · Carbs 395 · Fat 46

Vegan

Ingredients

Chilli

Black beans

240 Grams

Sweet corn kernels

145 Grams

White quinoa

100 Grams

Red pepper

1 Piece

Vegetable oil

1 Tbsp

Salt

0 Tsp

Salt

30 Tsp

Fajita seasoning

10 Grams

Chipotle powder

2 Grams

Chopped tomatoes

400 Grams

Water

200 ML

Marmite 11*15*

8 Grams

Chicken curry

Red onion

1 Piece

Garlic cloves

2 Pieces

Toppings

Fresh coriander

15 Grams

Avocado

1 Piece

Soy cream 9*

125 ML

Salt

0 Tsp

Nachos

80 Grams

Pea pilau

Lime

1 Piece

Allergens

*11 Gluten, *15 Celery, *9 Soya

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)	9277 / 2217
Fats (g)	45.5
of which saturated (g)	6.4
Carbohydrates (g)	395
of which sugars (g)	27.3
Fibers (g)	54.7
Proteins (g)	92.7
Salt (g)	2.5

*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 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.

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

2 Start

Heat a pot over a medium heat with a drizzle of oil. Once hot, add the onion and 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.

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.

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.

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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