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 Piece of Red onion; 2 Piece of Garlic cloves; 1 Piece of Red pepper; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 10 Grams of Fajita seasoning; 2 Grams of Chipotle powder; 400 Grams of Chopped tomatoes; 200 ML of Water; 1 Piece of Vegetable stock cube; 8 Grams of Marmite; 15 Grams of Fresh coriander; 1 Piece of Avocado; 1 Piece of Lime; 1 Tsp of Salt; 80 Grams of Nachos

with Avocado and Nachos

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

243 Reviews

Cals 869 · Prot 27 · Carbs 114 · Fat 34

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.

243 Reviews

Cals 869 · Prot 27 · Carbs 114 · Fat 34

Vegan

Ingredients

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 15*

1 Piece

Marmite 11*15*

8 Grams

Toppings

Fresh coriander

15 Grams

Avocado

1 Piece

Lime

1 Piece

Salt

0.5 Tsp

Nachos

80 Grams

Allergens

*15 Celery, *11 Gluten

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)	3546 / 869
Fats (g)	33.7
of which saturated (g)	4.3
Carbohydrates (g)	114
of which sugars (g)	20.4
Fibers (g)	27.1
Proteins (g)	26.6
Salt (g)	2.2

*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.
Cook for 5-6 min until softened.
Add the garlic, tomato paste, fajita seasoning and a pinch of chipotle (spicy!).
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!).
Serve the One-pot Black Bean and Quinoa Chilli with Avocado and Nachos, with the nachos on the side.
Top with a dollop of avocado and a sprinkle of coriander leaves.