One-Pot Vegetarian Chilli with Quinoa
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!
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.
Ingredients
120
Quinoa
1
Onion
1
Garlic Clove
1
Green Pepper
1
Carrot
½
Coriander
1
Red Kidney Beans
1
Ground Cumin
¾
Chilli Powder
½
Ground Cinnamon
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Chopped Tomatoes
2
Tomato Puree
½
Lime
½
Sour Cream
(Contains Milk)
½
Cornflour
Not included in your delivery
300
Water
Nutritional information
Utensils
Instructions
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!
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.
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.
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.
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.
Zest the lime into the sour cream together with a pinch of salt and a good grind of black pepper.
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!
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!
