Smokey Potato and Black Bean Chilli
 | Cooking Time 120 minutes |
 | Serves 4-6 |
INGREDIENTS
- 1 onion, diced
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 to 2 tsp chilli ground (depending on how hot you like it)
- 2 tsp cumin, ground
- 2 tsp coriander, ground
- 1 bay leaf
- 1 tsp smoked paprika, ground
- 2 tbsp tomato paste
- 500g tinned tomatoes
- 500ml vegetable stock
- 4 large yellow-flesh potatoes (we used Dutch Cream) diced 1cm
- ½ (100g) cup quinoa
- ½ medium sweet potato, peeled and grated
- 1 tin black beans, rinsed and drained
- Juice of 1 lime
- Salt and pepper to taste
- To serve, ,avocado, coriander, coconut yoghurt , salsas of choice
 | |||
 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
- Heat a fry pan over medium high heat, add olive oil then onions and cook for a couple of minutes before adding all the spices and tomato paste.
- Continue cooking and stirring for another minute before adding tinned tomatoes and stock.
- Heat to a simmer then pour the onion and liquids into a slow cooker.
- Add quinoa, sweet potato and diced potato, stir well, fit the lid and set to high.
- Cook for two hours, stirring occasionally, before adding the black beans and continuing to cook for a further thirty minutes. If you need to add extra liquid as the quinoa and potato cook and the sauce thickens simply top up with water a half cup at a time.
- Serve when the potato is tender but has not fallen apart. Season to taste with lime juice, salt and pepper.
- Top with avocado, coriander and coconut yoghurt and throw in some corn chips for crunch.
TIP: Get playful.. Add an egg and enjoy for breakfast or add charred corn
Login
0 Comments
Oldest