Veggie Chilli

Ingredients

Ingredient	Amount	Unit
Red Onion	2	unit(s)
Green Pepper	2	unit(s)
Coriander	2	bunch(es)
Mixed Beans	2	tin(s)
Smoked Paprika	3	tsp
Ground Cumin	3	tsp
Tomato Puree	60	grams
Worcester Sauce	5	tbsp
Finely Chopped Tomatoes with Chilli	2	pack(s)
Vegetable Stock Pot	1	unit(s)
Sour Cream	1	pot(s)
Lime	1	unit(s)
Brown Rice & Quinoa	2	pack(s)

Instructions

Step 1

Instruction

Halve, peel and thinly slice the red onion. Halve the green pepper, remove and discard the core. Chop into small chunks. Roughly chop the coriander (stalks and all). Drain and rinse the mixed beans.

Step 2

Instruction

a) Heat a splash of oil in a large saucepan on medium-high heat. b) Add the red onion, cook, stirring for 2 mins c) Add a pinch of sugar if you have some. d) Add the pepper and cook, stirring, for another 3 mins.

Step 3

Instruction

a) Add the smoked paprika, ground cumin, tomato puree and Worcester sauce. Cook for 30 seconds. b) Stir in the mixed beans, finely chopped tomatoes with chilli and stock pot. c) Bring to the boil, stir to dissolve the stock pot, lower the heat and simmer until thick, 5-6 mins.

Step 4

Instruction

a) Meanwhile, pour the sour cream into a small bowl. b) Grate in the lime zest and add a pinch of salt and pepper. c) Mix together well. d) Chop the lime into wedges.

Step 5

Instruction

a) When the chilli has a few minutes left, squeeze the brown rice and quinoa pouch, tear the strip and microwave the brown rice and quinoa at 800W for 2 mins (or stirfry the rice for 3 mins in a dry frying pan over a medium-high heat).

Step 6

Instruction

a) Serve the brown rice and quinoa in bowls topped with the veggie chilli, a drizzle of lime sour cream and a sprinkle of coriander. b) Finish with the lime wedges for squeezing over. ENJOY!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	734	kcal
Protein	26	g

Allergens

Celery, Sulphites, Milk