One Pot Chilli with Quinoa (Vegan + Gluten Free)
Following on from my healthier eating/meal prepping/cutting down gluten adventure, here is another recipe that I've been loving making when I was something that doesn't require a lot of washing up, uses up ingredients you probably have in already/are easily accessible (I'm not about those fancy ingredients) and results in a healthy meal that everyone will enjoy.
I've put up a recipe for vegan chilli on my blog before, where I had it with rice - this recipe is not so different from that, however here the quinoa was added to the chilli itself, allowing it to cook with the chilli. This process doesn't take too long, and allows the quinoa to soak up all the tasty chilli.
If you do make this recipe, feel free to substitute in vegan mince if that's what you like, and make sure you tag me on Instagram using # !
Total time: 1 Hour
Yield: 4 Portions
Ingredients
Yield: 4 Portions
Ingredients
- 1 Large Onion, diced
- 2 Carrots, diced
- 1 Tbsp Garlic Paste
- 1 Tbsp Cumin Powder
- 1 Tsp Chilli Powder
- 1 Gluten Free Stock Cube
- 800g Chopped Tomatoes
- 1 Tsp Tomato Pureé
- 400g Kidney Beans
- 100g Closed Cup Mushrooms, chopped
- 150g Quinoa
- 1 Tsp Olive Oil
- Heat the olive oil in a large frying pan (one that has a lid, but leave this off for now).
- Add the onion, carrots and garlic paste and fry until the onions are softened.
- Stir through the cumin and chilli powders.
- Pour in the chopped tomatoes and add the stock cube and tomato pureé, stirring well.
- Fold through the kidney beans and mushrooms, then stir in the quinoa well.
- Leave for 30 minutes or until the quinoa is softened and cooked, stirring every few minutes to avoid the quinoa sticking to the pan.
- Serve and enjoy!