Vegetarian chilli recipe for 3 people, takes only 45 mins; recipe has rapeseed oil, sweet potato, onion, garlic clove, red chilli, coriander, ground coriander, ground cumin, smoked paprika, chipotle paste, yeast, chopped tomato, black bean, quinoa, lime, pumpkin seed and avocado.
Sweet potato & black bean chilli with zesty quinoa
Course: Vegetarian chilli
Servings
3
servings
Prep time
25 mins
Ingredients
- Coriander: small bunch coriander, stalks finely chopped, leaves roughly chopped (keep them separate)
- Garlic Clove: 2 fat garlic cloves crushed
- Red Chilli: 1 red chilli, seeds removed if you don't like it too hot, and finely chopped
- Onion: 1 onion, chopped
- Smoked Paprika: 2 tsp smoked paprika
- Chopped Tomato: 2 x 400g cans chopped tomato
- Lime: zest and juice 1 lime
- Black Bean: 400g can black bean
- Ground Cumin: 2 tsp ground cumin
- Sweet Potato: 2 sweet potatoes, peeled and cut into 1 in cubes
- Avocado: 1 ripe avocado, peeled and cubed
- Rapeseed Oil: 1 tbsp rapeseed oil
- Quinoa: 140g quinoa, cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
- Chipotle Paste: 2 tsp chipotle paste (ensure you use a gluten-free variety)
- Pumpkin Seed: 1 tbsp pumpkin seed
- Ground Coriander: 2 tsp ground coriander
- Yeast: 1 heaped tsp vegan-friendly yeast extract
Directions
- Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
- Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you've cut it - this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.
