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I love chilli and it’s one of the easiest meals to whip up and pop in the oven for a good hour or two whilst settling in to a good book or TV programme during the cold winter nights.

Once or twice a week I have a meat free meal, usually of fish, to ensure I get a good boost of vitamins in my diet to keep me fit and healthy. I’d never tried a veggie chilli before, as to be honest, chilli without meat seemed ludicrous to me, but boy how wrong was I.

The best thing about this recipe is that I managed to get two large lunches out of it and it tasted even better after having a couple of days in the fridge where all of the flavours really had chance to mature. Mine had a real kick to it too which was great for warming me up after a cold drive home from work.

Served alongside quinoa, this was a really satisfying meal that left me full for ages after. It would make a great dip for nachos or on a baked spud for a simple and quick snack.

Ingredients

  • 1 large onion chopped
  • 1-2 garlic cloves
  • 1 ½ tsp chilli powder
  • 1 tsp cumin seeds
  • 1 red or green pepper
  • 400g chopped tomatoes
  • 1 tbsp tomato puree
  • 300ml vegetable stock
  • 50g frozen peas
  • 1 courgette chopped
  • 1 can kidney beans
  • 1 small tin of sweetcorn
  • Sweet potato cubed
  • 150g quinoa

 

  1. Heat some olive oil in a pan and fry the onion and garlic for about 8 minutes until softened. Throw in the chilli powder and cumin seeds and mix well.
  2. Chop the sweet potato and cook in oven for 30-35 minutes until crispy and golden.
  3. Add the peppers and fry for 5 minutes. Next, add the tomato puree, peas, tin of tomatoes and stock. Leave to cook for 25 minutes on a low heat.
  4. In a saucepan, cook the quinoa in boiling water for around 10-15 minutes until soft.
  5. In the last 10 minutes of cooking, add the courgette and tin of sweetcorn and simmer.
  6. In the last 5 minutes, add the cooked sweet potato to the saucepan and mix well. Drain the quinoa and dish up.
  7. Serve alongside the quinoa and enjoy.

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