Supper Club: One-pot vegetarian chilli with quinoa

We all know that feeling of getting home late and eyeing up that tin of baked beans in the cupboard. We created recipes like this for those occasions. Maximum taste with minimal fuss and minimal washing up.

Ready in 30 minutes

Serves 2

Ingredients
1 green pepper, ½cm dice
1 carrot, ½cm dice
3 tbsp fresh coriander, roughly chopped
2 garlic cloves, finely chopped
½ red onion, finely chopped
1 tin kidney beans, drained and rinsed
olive oil
2 tbsp tomato purée
1 tbsp ground cumin
¾ tsp mild chilli powder
1 vegetable stock pot
150g quinoa
1 tin chopped tomatoes
1 lime, zest and juice
150ml soured cream
salt and black pepper

Method

1. Prep the pepper, carrot, coriander, garlic and onion. Drain and rinse the kidney beans in a colander.
2. Heat 1 tbsp olive oil in a large saucepan over a medium heat. Add the carrot and onion and gently fry for 5 minutes. Now add the garlic and green pepper for 2 minutes before adding the tomato purée, cumin and chilli powder (go easy if you don’t like it too spicy). Stir to coat and fry for another 30 seconds.
3. Add 300ml water to the pan along with the vegetable stock pot. Stir to dissolve the stock pot, then add the quinoa, kidney beans and chopped tomatoes. Season with ¼ tsp salt, a good grind of black pepper and stir everything together.
4. Bring your chilli to the boil and then reduce the heat to medium so that it can gently bubble away. Cook until the quinoa is tender with a tiny bit of firmness in the middle, about 15 minutes, stirring occasionally. Zest the whole lime into the soured cream, then squeeze in half its juice, together with ¼ tsp salt and a good grind of black pepper.
5. Stir three-quarters of the coriander into the chilli. Remove from the heat and serve the chilli in bowls topped with some soured cream. Sprinkle over the remaining coriander and tuck in, adding more lime juice if you like it fresh.

Extracted from HelloFresh Recipes That Work by Patrick Drake (Mitchell Beazley). Photograph by Jason Ingram.