One-pot quinoa chilli
5
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This one-pot chilli packed with veg and served with parsley is sure to be a hit with the whole family!
Ingredients
Olive oil
1 tbs
Brown onion
2 medium, finely chopped
Fresh red chilli
2 whole, deseeded, thinly sliced
Carrot(s)
3 medium, diced
Tomato(es)
4 medium, diced
Canned corn kernels, rinsed and drained
1 cup(s), (160g)
Canned red kidney beans, rinsed, drained
1 400g can, (1 x 400g can)
Quinoa
1 cup(s), (170g), rinsed, drained
Vegetable stock cube
1 individual, to make 4 cups (1L) of gluten-free vegetable stock
Fresh flat-leaf parsley
1 tbs, chopped
Instructions
1
Heat oil in a large saucepan over medium heat. Cook onion and chilli, stirring, for 5 minutes or until soft. Add carrots and tomatoes and cook, stirring, for 1 minute.
2
Add corn, kidney beans, quinoa and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until quinoa and vegetables are tender. Season with salt and pepper. Serve sprinkled with parsley.
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