VEGGIE CHILLI & QUINOA

Hearty, Spiced, Filling

Meat-free, but still hits your protein for the day. Black beans, kidney beans and quinoa simmered in a smoky spiced tomato sauce with peppers and onion. 20g of protein per serving and a good source of fibre. Quinoa and beans sit at a medium glycaemic index rather than low, worth checking before using a “low glycaemic” label on this one.

Suitable for Dairy Free Diet, Gluten Free Diet, High Fibre Diet, Vegan Diet

Serves: 4 |

Cook Time: 35 minutes

Ingredients

100g quinoa, rinsed
1 x 400g tin black beans, drained
1 x 400g tin kidney beans, drained
1 onion, diced
2 peppers, diced
2 garlic cloves, minced
1 x 400g tin chopped tomatoes
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chilli powder
2 tablespoons olive oil
Salt and black pepper

Directions

CONVENTIONAL METHOD

Cook the quinoa according to packet instructions and set aside.
Heat olive oil in a large pan over medium heat. Add onion and peppers, cook for 5-6 minutes until softened.
Add garlic and spices, cook for 1 minute until fragrant.
Add both tins of beans and the chopped tomatoes. Simmer for 20 minutes, stirring occasionally.
Stir through the cooked quinoa and season with salt and pepper.
Serve hot.

THERMOMIX METHOD

Add onion, peppers and garlic to the Thermomix bowl. Chop 5 sec/speed 5.
Add olive oil and spices. Sauté 3 min/120°C/speed 1.
Add beans and chopped tomatoes. Cook 15 min/100°C/reverse/speed 1.
Cook the quinoa separately on the stove (Thermomix bowl is in use), then stir through before serving.