Veggi Chili
INGREDIENTS
For the chipotle stew
- 2 T Olive oil
- 2 Onions (medium) (sliced)
- 1 Pepper (yellow) (deseeded) (cut into chunks)
- 10 1/2 oz Sweet Potato (medium) (peeled) (cut into chunks)
- 1 t Coriander (ground)
- 1 T Flour (plain)
- 14 oz Tomatoes (chopped)
- 2T Chipotle Paste
- 14 oz Cannellini beans (rinsed & drained)
- Salt & Black Pepper (freshly ground)
- Sour Cream to serve (optional)
For The Coriander Quinoa
- 5oz Quinoa (rinsed)
- 1 Avocado (ripe) (but firm) (halved) (stone removed) (flesh scooped out)
- 1 Lime Juice
- 4 Spring onions (finely sliced)
- 1½ T Coriander (fresh) (chopped) (plus extra to garnish)
- Salt & Black Pepper (freshly ground)
DIRECTIONS
- 1. Heat the oil in a large heavy-based saucepan over a medium heat.
- 2. Add the onions & fry for 2-3 minutes, stirring well.
- 3. Add the pepper & sweet potato & fry for 3-4 minutes.
- 4. Sprinkle over the coriander & flour, stir to combine & continue to fry for 30-40 seconds.
- 5. .Add the chopped tomatoes, chipotle paste, beans & 20 oz cold water to the saucepan.
- 6. Stir well to combine & season with salt & pepper.
- 7. Bring to the boil, then simmer for 18-20 minutes, stirring more & more regularly as the cooking time progresses, until all of the vegetables are tender.
- 8. Add water if it starts to dry out.
- 9. Meanwhile, for the quinoa, half-fill a saucepan with water & bring to the boil.
- 10. Add the quinoa, stir well, then simmer for 12-15 minutes, or until just tender.
- 11. Cut the avocado into chunks & drizzle over the lime juice. .
- 12. Drain the quinoa & put in a large bowl.
- 13. Set aside to cool for 3-5 minutes, then fluff with a fork.
- 14. Stir in the avocado, spring onions & coriander.
- 15. Season with salt & pepper & mix well.
♦♦♦♦♦
♦♦♦♦♦
6
7.Spoon the quinoa onto plates and top with a ladleful of the stew. Serve a dollop of soured cream alongside.
Copyright © 2012 -2018 KosherWoman.com
All rights reserved