I have been sharing some food posts over the past year, and this one was a big hit with people, with colder weather happening this week, and we are all on healthy eating for January, this one ticks all the boxes, its super tasty, warming and filling.
What you will need :
This serves 2
1 green pepper
1 bunch coriander
1 tin Kidney Beans
1 tspn Cumin
30g Tomato Puree
1 pot Sour Cream
1/2 tbspn Cornflour
1 tin Kidney Beans
1 Vegetable Stock
a pinch Chili Powder
1 tin diced Tomatoes
I like to prep my food so its all ready to use so I chop and cube the carrot and green peppers. Chop the coriander and drain the Kidney beans. I measure out 1 tsp of Cumin, a pinch of chilli powder – add more or less depending on how spicy you like your food, 120 grams of Quinoa, 30 grams of Tomato Puree, zest one lime, 1 stock pot, 1 can of tinned tomatoes and 1 small pot of sour cream. Ready 300ml of water
I add coconut oil to the saucepan and then add the green pepper and the Carrot, fry until softened. Once soft add In the chilli powder and the cumin, stir to coat.
Add the water and a stock pot stir until dissolved, once this occurs then add in your kidney beans, Quinoa, diced chopped tomatoes and your Tomato paste. Then add a pinch of salt and pepper and mix together.
Bring the chilli to the boil, then reduce the heat to low and allow to simmer , I would cook until the Quinoa is tender, so allow for about 20 minutes.
Mix the cornflower in a bowl add an equal amount of cold water mix together until the cornflower has dissolved.
Add two thirds of the coriander to the chilli followed by the cornflower mix, stir continuously on a gentle heat and do this until the mixture thickens.
Add the Lime Zest to the sour cream and mix together in a serving bowl
Add the chilli to a bowl, top with some sour cream and sprinkle the remaining coriander to the top. You are good to go, Enjoy!
Do leave a comment when you make it, or if you have any recommendations for chili meals!