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One-Pot Veggie Chilli

One-Pot Veggie Chilli

with Quinoa

veggie
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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:CelerySulphitesMilk

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Green Pepper

1 unit(s)

Carrot

1 bunch(es)

Coriander

1 tin(s)

Red Kidney Beans

1 tbsp

Cumin

¼ tsp

Chilli Powder

½ pot(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

120 grams

Quinoa

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

30 grams

Tomato Puree

1 unit(s)

Lime

1 pot(s)

Sour Cream

(ContainsMilk)

½ tbsp

Cornflour

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2502 kJ
Energy (kcal)598 kcal
Fat19.0 g
of which saturates9.0 g
Carbohydrate77 g
of which sugars29.0 g
Protein23 g
Salt3.57 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Peeler
Strainer
Saucepan
Slotted Spoon
Bowl
Grater
Fork
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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!

6

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!