Sweet potato and quinoa chilli

with black beans, red pepper and corn

This alternative version of the renown 'chilli con carne' is completely vegan and is rich in protein. The sweet potato adds a touch of sweetness and the quinoa gives it an exceptional texture.

Nice and quick!
Vegan
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

celery, soya

Ingredients

Sweet potato

Quinoa

Red pepper

Cooked corn

White onion

Garlic

Vegetable broth

Chile seasoning

Cayenne pepper powder

Fresh coriander

Lime

Fried tomato sauce

Cooked black beans

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3573
854
15
2
160
27
30
32
0
252

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Place the quinoa in a pot and cover it with plenty of water. Bring the water to a boil and let the quinoa cook for 12 minutes. Drain the water and set aside.

Wash the vegetables. Peel and finely chop the garlic and onion. Cut the pepper. Peel the sweet potato and cut it into cubes of 1cm. Drain and wash the beans and corn. Chop the coriander.

Heat 2 tablespoons of olive oil in a pot and sauté the onion and garlic for 2 minutes. Season to taste. Add the pepper and sweet potato and let it cook for another 3 minutes. Add the fried tomato sauce, the vegetable broth, the chilli seasoning and the cayenne powder. Mix it well. Add 700ml of hot water and let it cook over low heat for 10 minutes. Make sure that the sweet potato is tender and season to taste. When the cooking time is finished, add the black beans, corn and quinoa. Let it cook for another 3 minutes and season it with the juice of half a lime and half of the coriander.