Pack in the nutrients with this meat-free chilli. It delivers five of your 5-a-day and is low in fat
Ingredients
- 1 tbsp rapeseed oil
- 1 onion, sliced
- 2 garlic cloves, chopped
- 1 green pepper, chopped
- ½-1 tsp smoked paprika
- ½-1 tsp chilli powder
- 2 tsp cumin
- 2 tsp coriander
- 400g can chopped tomatoes
- ½ tsp dried oregano
- 2 tsp vegetable bouillon powder (check the label if you’re vegan)
- 80g quinoa, rinsed under cold water
- 400g can black beans, drained and rinsed
- generous handful of coriander, chopped
- 2 tbsp bio yogurt or coconut yogurt (optional)
- 1 small avocado, stoned, peeled and sliced
Method
-
Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.
-
Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.
-
Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.