Vegetable Chilli with Quinoa and Guacamole
INGREDIENTS (Serves 5)
◆ 300g quinoa
◆ 3 medium sweet
potatoes
◆ 1tbsp rapeseed oil
◆ 1tsp cayenne pepper
◆ 2tsp ground cumin
◆ 2tsp ground cinnamon
◆ 2tsp ground coriander
◆ 2 onions, roughly
chopped
◆ 3 garlic cloves, finely
chopped
◆ 1 green chilli, deseeded
and finely chopped
◆ 1tbsp tomato purée
◆ 3 mixed peppers, deseeded and roughly chopped
◆ 2 x 400g cans beans,
drained and rinsed
◆ 2 x 400g cans chopped
tomatoes
◆ 1 x 28g vegetable
stock pot
◆ Small bunch coriander,
roughly chopped Guacamole
◆ 2 ripe avocados
◆ ½ small red onion
◆ 2tbsp coriander
◆ ½tsp ground cumin
◆ Finely grated zest and
juice of 1 lime
◆ Sea salt and freshly ground black pepper to taste 1 Preheat the oven to 200°C/180°C Fan/Gas 6. 2 Tip quinoa into a large saucepan and add 900ml of cold water. Bring to the boil, then reduce heat, cover and simmer for 20min until tender and all the water has been absorbed. Remove from heat, set aside and keep hot. 3 While the quinoa cooks, prepare the vegetable chilli. Peel the sweet potatoes and cut into 3cm chunks. Tip these onto a roasting tray, drizzle with half of the rapeseed oil and toss to coat. 4 Mix the spices in a small bowl, then sprinkle a third over the potatoes and toss again to coat. Roast in the oven for 15min until golden and tender. 5 Meanwhile, heat a large sauté pan until hot, add remaining rapeseed oil and the onions and fry over a medium heat for 3-4min until just softened. 6 Add the garlic, chilli and remaining spices and fry for 1min, stirring all the time. Add the tomato puree and cook for another minute. 7 Add the mixed peppers and stir until coated in the onion mixture, then add the tinned beans and tomatoes. Add the stock pot, then fill one of the tomato tins three-quarters full with water and add to the pan. Stir well and bring to the boil, then reduce the heat,
EVERYONE NEEDS A GOOD CHILLI RECIPE AND THIS ONE PACKS A PUNCH WITHOUT BEING TOO FIERY
cover and simmer for 10min until just thickened. 8 By now the sweet potatoes should be ready. Tip them into the chilli, stir well and cook for another 5min. 9 Meanwhile, make the guacamole. Peel, stone and chop avocados, red onion and coriander. Put in a bowl and mix well. Season to taste with salt and black pepper. Cover and set aside until needed. 10 Add the chopped coriander and some black pepper to taste to the chilli. Serve the veg chilli with the cooked quinoa, adding a dollop of the guacamole to each portion.