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One-pot quinoa chilli

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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