Vegan Bean & Quinoa Chilli
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Made with healthy, nutritious beans and quinoa, this spicy vegan chilli packs a punch.
Vegan Bean & Quinoa Chilli
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- Prep
- Prep. time 10 minutes
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- Total
- Cooking 40 minutes
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- Serving
- Serves 4
Ingredients
- 1 teaspoon olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 teaspoon smoked paprika
- 1 teaspoon mixed herbs
- 1 tablespoon tamari or soy sauce
- Pinch of chilli powder, or to your own taste
- 1 pepper, cut into chunks
- ¼ butternut squash, peeled and cut into small chunks
- 50g mixed colour quinoa, rinsed
- 1 x can mixed beans with kidney beans, pinto beans
- 1 can chopped tomatoes
- 1 large handful kale
- 50g Bute Island Red Leicester Sheese, grated
Directions
- Heat the oil in a pan and gently cook the onion and garlic for 10 minutes until softened.
- Add the smoked paprika, herbs, tamari/soy sauce, pepper chunks, squash and quinoa and stir well. Cook for a few minutes to coat well.
- Add the beans and chopped tomatoes, bring to the boil and simmer for 25-30 minutes until the quinoa and squash are cooked. Stir in the kale for the last few minutes and allow to wilt.
- Serve between two bowls and sprinkle over the grated Sheese for the finishing touch.
- Enjoy!
You will need
THESE SHEESE PRODUCTS
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