Ultimate Quinoa Chilli by @deliciouslyella

Name: Ultimate Quinoa Chilli
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g Red Onion large, peeled and finely chopped; 9 g Garlic peeled and finely chopped; 2 tsp Paprika; 1 tsp Ground Cumin; 15 ml Tomato Puree; 200 g Quinoa; 400 g Tomatoes 1 can, chopped; 240 g Canned Chickpeas drained; 240 g Canned Red Kidney Beans drained; 30 ml Almond Butter; 15 ml Brown Rice Miso Paste; 15 ml Maple Syrup; 1 Lime juiced; 15 g Coriander roughly chopped; 1 Avocado sliced; 15 ml Olive Oil a drizzle; 1.5 g Salt a sprinkle; 0.5 g Black Pepper a sprinkle; 400 ml Water use the empty tomato can

45 min

4 servings

🧅

200 g

Red onion

🧄

9 g

Garlic

🌶️

2 tsp

Paprika

🫙

1 tsp

Ground cumin

🍅

15 ml

Tomato puree

🌾

200 g

Quinoa

🍅

400 g

Tomatoes

🫘

240 g

Canned chickpeas

🫘

240 g

Canned red kidney beans

🧈

30 ml

Almond butter

🥣

15 ml

Brown rice miso paste

🍁

15 ml

Maple syrup

🍋

1

Lime

🌿

15 g

Coriander

🥑

1

Avocado

🫒

15 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

💧

400 ml

Water

Peel
- red onion
- garlic
Peel and finely chop the red onion and garlic.
Chop
- coriander
- avocado
Roughly chop the coriander and slice the avocado.
Heat
- olive oil
Heat the olive oil in the large heavy-bottomed pan over medium-high heat.
Add
- red onion
- garlic
- salt
Add the red onion, garlic, salt and black pepper to the hot oil.
Cook
- Red onion
Cook the onion mixture for 4–5 minutes until soft and translucent.
Stir
- paprika
- tomato puree
- Red onion
Stir the paprika, ground cumin and tomato puree into the onion mixture.
Cook
- Tomatoes
Cook the spiced tomato mixture for 1 minute until fragrant.
Add
- quinoa
- chickpeas
- Tomatoes
Add the quinoa, chickpeas, red kidney beans and chopped tomatoes to the pan.
Fill
- water
- Tomatoes
Fill the empty tomato can with water and pour the water into the pan.
Simmer
Cover the pan and simmer for 30 minutes over medium-low heat.
Stir
- Quinoa
Stir the chilli occasionally to stop the quinoa sticking to the pan.
Juice
- lime
- quinoa
Juice the lime and check that the quinoa is tender.
Stir
- almond butter
- brown rice miso paste
- maple syrup
Stir the almond butter, brown rice miso paste, maple syrup and lime juice into the chilli.
Step
- salt
Taste the chilli and adjust the salt and black pepper if needed.
Divide
- avocado
- coriander
Divide the chilli among 4 bowls and top with avocado and coriander.

Ultimate Quinoa Chilli by @deliciouslyella

45 min

4 servings

🧅

200 g

Red onion

🧄

9 g

Garlic

🌶️

2 tsp

Paprika

🫙

1 tsp

Ground cumin

🍅

15 ml

Tomato puree

🌾

200 g

Quinoa

🍅

400 g

Tomatoes

🫘

240 g

Canned chickpeas

🫘

240 g

Canned red kidney beans

🧈

30 ml

Almond butter

🥣

15 ml

Brown rice miso paste

🍁

15 ml

Maple syrup

🍋

1

Lime

🌿

15 g

Coriander

🥑

1

Avocado

🫒

15 ml

Olive oil

🧂

1.5 g

Salt

⚫

0.5 g

Black pepper

💧

400 ml

Water

Preparation Steps

Step 1/15
Peel and finely chop the red onion and garlic.
🧅red onion
🧄garlic
🔪chef's knife
🪵cutting board
Step 2/15
Roughly chop the coriander and slice the avocado.
🌿coriander
🥑avocado
🔪chef's knife
🪵cutting board
Step 3/15
Heat the olive oil in the large heavy-bottomed pan over medium-high heat.
🫒olive oil
🍳large heavy-bottomed pan
Step 4/15
Add the red onion, garlic, salt and black pepper to the hot oil.
🧅red onion
🧄garlic
🧂salt
⚫black pepper
🍳large heavy-bottomed pan
🥄wooden spoon
Step 5/15
Cook the onion mixture for 4–5 minutes until soft and translucent.
🍳large heavy-bottomed pan
🥄wooden spoon
Step 6/15
Stir the paprika, ground cumin and tomato puree into the onion mixture.
🌶️paprika
🫙ground cumin
🍅tomato puree
🍳large heavy-bottomed pan
🥄wooden spoon
Step 7/15
Cook the spiced tomato mixture for 1 minute until fragrant.
🍳large heavy-bottomed pan
🥄wooden spoon
Step 8/15
Add the quinoa, chickpeas, red kidney beans and chopped tomatoes to the pan.
🌾quinoa
🫘chickpeas
🫘red kidney beans
🍅chopped tomatoes
🍳large heavy-bottomed pan
🥫can opener
🥄wooden spoon
Step 9/15
Fill the empty tomato can with water and pour the water into the pan.
💧water
🍳large heavy-bottomed pan
Step 10/15
Cover the pan and simmer for 30 minutes over medium-low heat.
🍳large heavy-bottomed pan
✨lid
Step 11/15
Stir the chilli occasionally to stop the quinoa sticking to the pan.
🍳large heavy-bottomed pan
🥄wooden spoon
Step 12/15
Juice the lime and check that the quinoa is tender.
🍋lime
🌾quinoa
🍋citrus juicer
Step 13/15
Stir the almond butter, brown rice miso paste, maple syrup and lime juice into the chilli.
🧈almond butter
🥣brown rice miso paste
🍁maple syrup
🍋lime
🍳large heavy-bottomed pan
🥄wooden spoon
Step 14/15
Taste the chilli and adjust the salt and black pepper if needed.
🧂salt
⚫black pepper
🥄wooden spoon
Step 15/15
Divide the chilli among 4 bowls and top with avocado and coriander.
🥑avocado
🌿coriander
🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Spices, Condiments, Grains, Nuts, Sweeteners, Fruits, Herbs, Oils, Seasonings, Liquids

Ingredients

Red onion, Garlic, Paprika, Ground cumin, Tomato puree, Quinoa, Tomatoes, Canned chickpeas, Canned red kidney beans, Almond butter, Brown rice miso paste, Maple syrup, Lime, Coriander, Avocado, Olive oil, Salt, Black pepper, Water

Notes

Red onion (large, peeled and finely chopped), Garlic (peeled and finely chopped), Tomatoes (1 can, chopped), Canned chickpeas (drained), Canned red kidney beans (drained), Lime (juiced), Coriander (roughly chopped), Avocado (sliced), Olive oil (a drizzle), Salt (a sprinkle), Black pepper (a sprinkle), Water (use the empty tomato can)

Allergens

Tree nuts, Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free, High-fibre

Calories

550 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 75g, Fat: 19g, Fibre: 18g, Sugars: 12g, Sodium: 520mg

Nutritional Information

Minerals

Iron: 6.5mg, Potassium: 1120mg, Magnesium: 150mg, Calcium: 105mg

Vitamins

Vitamin C: 25mg, Vitamin K: 30mcg, Folate: 170mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

35 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

large heavy-bottomed pan, lid, chef's knife, cutting board, wooden spoon, can opener, measuring spoons, citrus juicer

Appliances

Stove

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner, Meal prep, Sunday batch cooking, Comfort food

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mexican

Geographic

to inform

Various

Aspect

Texture

Hearty, Creamy, Tender, Chunky, Saucy

Flavors

Savory, Smoky, Earthy, Sweet, Tangy, Umami, Mildly spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool promptly,Do not leave uncovered), fridge : 4 days (Store in an airtight container,Refrigerate within 120 min,Keep avocado topping separate where possible), freezer : 90 days (Freeze in portion-sized airtight containers,Freeze without avocado and coriander topping,Thaw in the fridge before reheating)

200 g

Red onion

9 g

Garlic

2 tsp

Paprika

1 tsp

Ground cumin

15 ml

Tomato puree

200 g

Quinoa

400 g

Tomatoes

240 g

Canned chickpeas

240 g

Canned red kidney beans

30 ml

Almond butter

15 ml

Brown rice miso paste

15 ml

Maple syrup

1

Lime

15 g

Coriander

1

Avocado

15 ml

Olive oil

1.5 g

Salt

0.5 g

Black pepper

400 ml

Water

200 g

Red onion

9 g

Garlic

2 tsp

Paprika

1 tsp

Ground cumin

15 ml

Tomato puree

200 g

Quinoa

400 g

Tomatoes

240 g

Canned chickpeas

240 g

Canned red kidney beans

30 ml

Almond butter

15 ml

Brown rice miso paste

15 ml

Maple syrup

1

Lime

15 g

Coriander

1

Avocado

15 ml

Olive oil

1.5 g

Salt

0.5 g

Black pepper

400 ml

Water

Preparation Steps

Step 1/15

Step 2/15

Step 3/15