One-Pot Veggie Chilli

Name: One-Pot Veggie Chilli with Quinoa
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Green Pepper; 1 Carrot; 1 Coriander; 1 Red Kidney Beans; 1 Cumin; ¼ Chilli Powder; 300 Water; ½ Vegetable Stock Pot; 120 Quinoa; 1 Finely Chopped Tomatoes with Onion and Garlic; 30 Tomato Puree; 1 Lime; 1 Sour Cream; ½ Cornflour

with Quinoa

Recipe Development TeamPublished on September 01, 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:

Calorie Smart

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

Green Pepper

Carrot

Coriander

Red Kidney Beans

Cumin

Chilli Powder

Vegetable Stock Pot

(Contains: Celery, Sulphites)

120

Quinoa

Finely Chopped Tomatoes with Onion and Garlic

Tomato Puree

Lime

Sour Cream

(Contains: Milk)

Cornflour

Not included in your delivery

300

Water

Nutritional information

Energy (kJ)2502 kJ

Energy (kcal)598 kcal

Fat19 g

of which saturates9 g

Carbohydrate77 g

of which sugars29 g

Protein23 g

Salt3.6 g

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

Utensils

•Chopping Board

•Knife

•Peeler

•Strainer

•Medium Saucepan

•Slotted Spoon

•Bowl

•Grater

•Fork

Cooking Instructions and Tips

Halve, then remove the core from the green pepper and chop it into ½cm cubes. 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 green pepper and carrot. Gently fry until softened, 3-4 mins. Add the cumin 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 kidney beans, quinoa, chopped tomatoes and tomato purée. Season with a pinch of salt and a good grind of black pepper and stir everything together.

Bring the chilli to the boil, then reduce the heat to low and simmer. Cook until the quinoa is tender, about 15-20 mins, stirring occasionally. TIP: The quinoa is cooked when it is tender, but there is still a bite to the grain. Meanwhile, 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. Mix 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. Enjoy!