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Sweet Potato and Quinoa Chilli
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Get all your ingredients together and put a large casserole and a large frying pan on a medium heat. Warm the olive oil until shimmering. Add the chopped onion, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 8 to 10 minutes.
  2. Add the garlic, chipotle paste, cumin, coriander and paprika. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the passata, the quinoa, drained black beans, aduki beans and bay leaf. Add 250ml of cold water. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chilli from heat. For the best texture mash the chilli with a potato masher until it reaches a thicker, more chilli-like consistency.
  4. While the chilli is cooking put the spring onions and sweet potato into the frying pan with a little coconut or olive oil and fry for 10-12 minutes. When they are done take a ladleful of chilli out of the saucepan and add it to the sweet potatoes in the frying pan. Swill the whole lot around to get the goodness from the bottom of the pan, then pour it all carefully into the chilli. Simmer for another 15-20 minutes with the lid on. If it gets too thick add some boiling water until you get a slightly looser texture. Drain the peppers, roughly slice them and add them to the chilli pan, stir to combine and heat through.
  5. While the chilli is cooking, put the green chilli and coriander into a blender with the thyme, the juice of the lime and the olive oil. Add a pinch of salt and blitz until smooth.
  6. Serve the chilli in deep bowls with a spoonful of yoghurt and the chilli oil ontop
Recipe Notes

Top Tips

This is a quick and simple chilli which pairs quinoa with beans and sweet potato for a filling balanced bowl. Serve with brown rice if you like but I often serve it as it is as it has quinoa in the chilli and the herb oil and yoghurt is enough.

However, you can add other garnishes: chopped coriander, sliced avocado, tortilla chips, sour cream, grated cheese etc. It is gluten free and vegan depending on your garnishes!

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