One-Pot Veg Chilli

Name: One-Pot Veg Chilli with Quinoa
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Onion; 1 Garlic Clove; 1 Green Pepper; 1 Carrot; ½ Coriander; 1 Red Kidney Beans; 1 Cumin; ¾ Chilli Powder; ½ Ground Cinnamon; 300 Water; ½ Vegetable Stock Pot; 120 Quinoa; 1 Chopped Tomatoes; 30 Tomato Puree; ½ Lime; ½ Sour Cream; ½ Cornflour

with Quinoa

Recipe Development TeamPublished on March 16, 2017

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Presenting to you another versatile HelloFresh 'one pot wonder'! This delicious dish has a bit of a twist - quinoa, cooked in the same pot as the chilli! It provides all the flavours you'd expect from a chilli but with some added cinnamon tones and a nutty texture. Kidney beans and plenty of veg make it a hearty and nutitious meal. Go for it!

Tags:

Extra spicy

•One Pot Wonder

•Veggie

Allergens:

Celery

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active

DifficultyMedium

Ingredients

serving amount

Onion

Garlic Clove

Green Pepper

Carrot

Coriander

Red Kidney Beans

Cumin

Chilli Powder

Ground Cinnamon

Vegetable Stock Pot

(Contains: Celery, Sulphites)

120

Quinoa

Chopped Tomatoes

Tomato Puree

Lime

Sour Cream

(Contains: Milk)

Cornflour

Not included in your delivery

300

Water

Nutritional information

Energy (kJ)2665 kJ

Energy (kcal)637 kcal

Fat19 g

of which saturates9 g

Carbohydrate83 g

of which sugars28 g

Protein27 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Strainer

•Large Frying Pan

•Lid

•Bowl

•Plate

Cooking Instructions and Tips

Halve, peel and chop the onion into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press). Halve, then remove the core from the green pepper and chop it into ½cm squares. Peel the carrot and remove the top and bottom, then chop into ½cm cubes. Roughly chop the coriander (stalks and all). Drain and rinse the kidney beans in a colander.

Heat a splash of oil in a large saucepan over medium heat. Add the onion. Gently fry until soft, about 3 mins. Add the pepper and carrot. Gently fry for a further 3-4 mins. Add the garlic, cumin, cinnamon and chilli powder (go easy if you don't like it too spicy!). Stir to coat and fry for another 30 seconds.

Add the water (amount specified in the ingredient list) to the pan along with the vegetable stock pot. Stir to dissolve the stock pot, then add the quinoa, kidney beans, diced tomatoes and tomato purée. Season with a pinch of salt and a good grind of black pepper and stir everything together.

Bring your chilli to the boil and then reduce to a simmer. Cover with a lid and cook until the quinoa is tender, about 15-20 mins. Zest the lime into the sour cream together with a pinch of salt and a good grind of black pepper.

Place the cornflour in a small bowl and add an equal amount of cold water. Mix with a fork until the cornflour has dissolved. Tip: This is called 'slaking' the cornflour. It makes a mixture called a ‘slurry’ which doesn't sound very appetising but is very helpful for thickening a sauce, soup or stew!

Add three-quarters of the coriander to the chilli and stir through. Whisk the slurry again and add it to the chilli, stirring continuously. Gently heat, stirring, until slightly thickened, about 30 seconds. Remove from the heat and serve the chilli in bowls topped with some sour cream. Sprinkle over the remaining coriander and tuck in!