One Pot Quinoa Chilli

Simple and hearty mid-week dinner that mainly uses cupboard ingredients. Great to be eaten the next day.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add the olive oil, garlic, salt/pepper (to taste) and onion to a large pan over medium heat. Allow the onion to soften for 4-5 minutes

Step 2

Add the spices (corriander, chilli, cumin, paprika), tomato puree and tomato ketchup to the pan and allow to cook for one minute until it is fragrant.

Step 3

Add the tin of chopped tomatoes, quinoa, drained black beans and drained chickpeas to the pan. Fill the empty tin of chopped tomatoes with liquid and add it to the pan.

Step 4

Allow everything to simmer on a lower heat for 30-35 minutes stirring occasionally so the quinoa doesn’t burn or stick to the bottom of the pan

Step 5

While the chilli is cooking, line a baking tray and heat the oven to 160c fan. Chop the broccoli into florets and toss in the olive oil, salt and pepper (to taste) before adding it to the tray. Bake the broccoli for 15-20 minutes

Step 6

Once the quinoa has fully cooked stir through the peanut butter, lemon juice and miso paste and serve immediately with the baked broccoli Pairs great with a sprinkle of cheese.