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Sweet potato and beans chilli with quinoa

This yummy sweet potato and beans chilli with quinoa is vegan gluten-free, healthy yet hearty,  and super easy to make. So it’s ideal for a healthy midweek supper or lazy weekend meal. You can make the chilli ahead and keep it in the fridge or freezer, then you’ll only need to cook the quinoa. Serve it with a crispy green salad.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup quinoa
  • 1 red onion
  • 2 cloves of garlic
  • 2 large sweet potatoes
  • 2 carrots
  • 1 red or yellow bell pepper
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 Tbsp tomato purée
  • 2 tsp chipotle paste
  • 1 tin chopped tomatoes or 400 ml passata
  • 1 cinnamon stick
  • 1 can of kidney beans drained
  • 100 g kale or cavolo nero
  • 2 Tbsp chopped fresh coriander
  • Lime juice to serve

Method
 

  1. Peel and dice the sweet potatoes. Peel and slice the onion and garlic. Roughly chop the bell pepper.
  2. Heat 2 Tbsp of olive oil in a large pan or casserole dish. Gently sauté the onion and garlic for 5 minutes.
  3. Add the sweet potato & red pepper pieces and sauté for 5 minutes. Add the spices, chipotle & tomato purée and stir to coat.
  4. Add the chopped tomatoes and enough water (rinsing the can) to cover the veggies. Add the cinnamon stick, season with salt and pepper, then bring to the boil.
  5. Simmer under cover for 25 minutes, or until tender. Add the beans and kale and cook for another 5-10 minutes over medium heat. The sauce should be not too thick.
  6. Meanwhile, cook the quinoa in another pan, following the packet instructions. It should take about 15 minutes. Keep warm under a lid.
  7. When the stew is ready, stir in the fresh herbs and the quinoa, then serve.