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One-Pot Vegetarian Chilli with Quinoa

One-Pot Vegetarian Chilli with Quinoa

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Presenting to you another versatile HelloFresh ‘one-pot wonder’! This delicious dish has a bit of a twist - quinoa (yes, cooked in the same pot as the chilli)! It still contains all of the flavours you know and love but with some new earthy cinnamon tones, add to this some hearty kidney beans, and you have one very satisfying and nutritious meal. Go for it!

Tags:HealthyOne Pot WonderSpicyVeggie
Allergens:CelerySulphitesMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

120 grams

Quinoa

1 unit(s)

Onion

1 unit(s)

Garlic Clove

1 unit(s)

Green Pepper

1 unit(s)

Carrot

½ bunch(es)

Coriander

1 tin(s)

Red Kidney Beans

1 tbsp

Ground Cumin

¾ tsp

Chilli Powder

½ tsp

Ground Cinnamon

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tin(s)

Chopped Tomatoes

2 tbsp

Tomato Puree

½ unit(s)

Lime

½ pot(s)

Sour Cream

(ContainsMilk)

½ tbsp

Cornflour

Not included in your delivery

300 milliliter(s)

Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2096 kJ
Energy (kcal)501 kcal
Fat13.0 g
of which saturates5.0 g
Carbohydrate73 g
of which sugars21.0 g
Protein19 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Saucepan
Bowl
Instructionsarrow up iconarrow up icon
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1

Place the quinoa into a sieve and rinse it under running water for at least 30 seconds (this will improve the flavour). Leave to one side. If you don’t have a sieve don’t worry!

2

Cut the onion in half through the root, peel and chop into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press if you have one). Remove the stalk and the core from the green pepper and chop it into ½cm squares. Peel and the chop the carrot into ½cm cubes. Roughly chop the coriander. Drain and rinse the kidney beans.

3

Heat a splash of oil in a saucepan over a medium heat. Add your garlic and onion. Gently fry for 3 mins or until soft. Add your pepper and carrot. Gently fry for a further 3-4 mins. Add the cumin, chilli powder (a little less than we gave you if you prefer things less spicy!) and cinnamon. Stir to coat and gently fry for 30 seconds.

4

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

5

Bring your chilli to the boil and then reduce to a simmer. Cover with a lid and let your chilli cook for about 15-20 mins or until your quinoa is tender.

6

Zest the lime into the sour cream together with a pinch of salt and a good grind of black pepper.

7

Prepare a ‘slurry’: place the cornflour into a small bowl with the same amount of cold water. Whisk with a fork until your cornflour is dissolved. Tip: A ‘slurry’ is a mixture that contains equal parts starch (in our case cornflour) and cold water. It’s used to help thicken a sauce, soup or stew!

8

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