Vegetarian Chilli with Quinoa
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
582
Fat
8.2g
Saturated Fat
1g
Carbs
102.2g
Sugars
12.8g
Protein
31.3g
Fibre
27.8g
Sodium
0.03g
Ingredients
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp chilli powder
1 tsp cumin
1 tsp paprika
1 butternut squash, peeled and cubed
1 aubergine, diced
100 g quinoa, soaked in cold water for 10 minutes
2 x 400g tins of chopped tomatoes
1 x 400g tin of red kidney beans
Method

1         Heat the oil in a large frying pan over a low-medium heat. Add the onion and garlic and cook for a few minutes until soft.

2         Add the chilli powder, cumin and paprika and cook for a minute until it becomes fragrant.

3         Add the butternut squash, aubergine, quinoa and tomatoes.

4         Simmer everything for 10-15 minutes until the squash and quinoa are tender and the sauce has thickened.

5         Lastly, add the beans and cook for five minutes to heat through. Then serve.