Sweet Potato Quinoa Chilli
Prep Time
- Prep | 5 minutes
- Cook | 30 minutes
- Ready in | 35 minutes
Utensils
- Large Pot or Dutch Oven
Ingredients we send
- Sweet Potato
- Tinned Black Beans
- Tinned Tomatoes
- Avocado
- Tri Quinoa
- Onion
- Garlic
- Fresh Red Chilli
- Tomato Paste
- Oregano & Cumin
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- Water 2-3 Cups For Couple Size / 3-5 Cups For Family Size
NUTRITION PER 1 SERVING
Calories 642.9kcal, Fat 25.6g, Proteins 22.7g, Carbs 67.8g,
SERVING ALLERGY INFO
Gluten Free
Method
- Finely chop garlic, onion and fresh red chilli, deseed to preference. Drain and wash black beans. In large pot or dutch oven, heat oil over medium heat. Add onion and garlic, sauté for 2-3 minutes. Add fresh chilli, cumin, oregano, tomato paste and a drizzle of water stir for 3-4 minutes.
- Add one by one quinoa, black beans, tinned tomatoes, sweet potato, and water (see “ingredients you’ll need for measurements), stir until all ingredients are combined.
- Bring pot to a boil, then reduce heat, cover slightly ajar and cook for 30 minutes, stirring occasionally. The chilli is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
- Serve in a bowl with sliced avocado on top. Enjoy.
