BLACK BEAN, QUINOA AND SWEET POTATO CHILLI

Updated at: Thu, 17 Aug 2023 05:34:03 GMT

Step 1

Chop 1 1/2 red onions, finely slice the remaining half. Scrape the sliced half into a bowl to be used later.

Step 2

Peel the sweet potatoes and cut into small chunks, finely chop the garlic.

Step 3

Melt the coconut oil in a large saucepan over a medium to high heat. Chuck in the chopped onions along with a pinch of salt. Cook, stirring regularly, for 5-6 minutes until soft. Scrape in the garlic. Cook, stirring, for 1 minute more then sprinkle in the ground cumin and oregano.

Step 4

Tip in the chopped tomatoes, black beans and quinoa. Fill both of the cans from the chopped tomatoes with water and pour that in, too. Bring the chilli to a boil, season well with salt and pepper then lower the heat to medium. Leave to bubble away for 35 minutes, or until the sweet potato is soft, quinoa cooked and chilli thick.

Step 5

Meanwhile, squeeze half a lime over the sliced red onion, sprinkle with salt and black pepper. Use your hands to scrunch the onion with the lime juice - this will encourage it to soften. Leave to lightly pickle.

Step 6

Once you are happy with the chilli, serve up into bowls. Top each with a dollop of yoghurt and if you like, for some extra heat, swirl through a little more chipotle paste. Scatter over the quick-pickled red onions and tear over some coriander leaves. Serve with the remaining lime, cut into wedges, for squeezing.

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