Smoky Quinoa and Black Bean Chilli
Ingredients
- 2 tbsp coconut oil
- 2 onions, chopped
- 3 garlic cloves, cruched
- 350g tomatoes, chopped (tin or fresh)
- 500ml vegetable stock
- 400g tinned and rinsed red kidney beans
- 200g quinoa
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp dried chillies
- 1tbsp of Nutritional Yeast
- 200g tinned and rinsed black beans
To serve:
- Diced avocado
- Lime wedges
- Coriander leaves
- Choice of cottage cheese, soy yoghurt
Instructions
- Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onions and garlic and cook for 10 minutes, or until translucent. Add the tomatoes, stock, kidney beans, black beans, spices, herbs and add the quinoa. Simmer for 30 minutes and add more liquid stock to achieve the right consistency.
- Serve with Cottage Cheese or Soy Yoghurt.