15 Minute Quick Chilli

This is a Bosh recipe on Bosh TV that I’ve adapted to use no oil and increase the amount of veg to make it more nutritious. It’s a good one for being quick to make but also to make a bit extra and save for lunch the next day. Quinoa is good to serve alongside it.

Equipment:

Mini chopper/food processor

Saucepan for the quinoa

Deep frying pan for the sauce

Ingredients:

1 cup of quinoa (enough for 4 meals), rinsed under cold water

1/2 red onion, finely minced

1 clove garlic

1 chilli, de-seeded

handful coriander (leaves & stalks separated)

1 tbsp tomato puree

1 red pepper, finely diced

1 tsp paprika

1/2 tsp ground cumin

1 large jar passata

t tin kidney beans

1/2 cup frozen green beans

2 stalks kale, woody stem removed & minced

sprinkle of flaxseed (linseed)

Method:

Boil water in saucepan, add quinoa.

In frying pan saute minced onion for 30 seconds. Add the garlic, chilli, coriander stalks, tomato puree, red pepper, paprika, cumin & kale. Stir around to coat the veg.

Add the passata, stir and then add the kidney beans and green beans. Simmer to heat the beans through. Season. Add the coriander leaves.

Serve with the quinoa and sprinkle with the flaxseed.

The picture shows spring greens but I ended up swapping this for kale

The picture shows spring greens but I ended up swapping this for kale

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