Sweet potato & black bean chilli with zesty quinoa

Sweet potato & black bean chilli with zesty quinoa

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(18 ratings)

Prep: 25 mins Cook: 45 mins

Easy

Serves 3
Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy

Nutrition and extra info

  • chilli only
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal551
  • fat20g
  • saturates3g
  • carbs73g
  • sugars18g
  • fibre15g
  • protein22g
  • salt1.7g
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Ingredients

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 sweet potatoes, peeled and cut into 1 in cubes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 fat garlic cloves crushed
  • 1 red chilli, seeds removed if you don't like it too hot, and finely chopped
  • small bunch coriander, stalks finely chopped, leaves roughly chopped (keep them separate)
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp chipotle paste (ensure you use a gluten-free variety)
  • 1 heaped tsp vegan-friendly yeast extract
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 2 x 400g cans chopped tomato
  • 400g can black bean
  • 140g quinoa, cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)
    Quinoa

    Quinoa

    keen-wah

    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp pumpkin seed
  • 1 ripe avocado, peeled and cubed
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

Method

  1. Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.

  2. Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you’ve cut it – this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.

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Comments, questions and tips

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Leomie
29th Sep, 2017
5.05
Turned out amazing!! Although I did up the chilli and add a little liquid smoke
charliedorridge
19th Jul, 2017
3.8
I made a couple of mistakes. I added the quinoa to the chilli towards the end and stirred it all in. Probably not critical, but annoying. My previous other quinoa recipe entailed pouring the q into the other ingredients. I hadn't cottoned on to the idea of quinoa + sauce. I felt the advice about the half a can of water may have made the chilli sauce itself just a little too watery. I'd say this was a recipe for closer to four people than three. I'll certainly make again in the future, but I found it quite time consuming. I didn't bother with the avocado.
HayleyMey
9th Jan, 2017
5.05
Really delicious and fun and easy to make. Filled my home with a sunshine smell and filled my belly with happiness!!
Fridays cook
9th Nov, 2016
5.05
Loved this but a little hot will try with one heaped tea spoon of chipotle paste next time.
Szyszka
1st Oct, 2016
Is the yeast extract really necessary??? Is it for flavour or texture??? I don't use it often and I'd hate the rest to go to waste.
SIMOSimo
13th May, 2016
5.05
Verry good! Tasty and healthy. Couldn't find black beans and used kidney beans instead. I also replaced coriander with parsley because I don't like coriander.
spiderbaby
7th Jul, 2016
I had trouble finding black beans too but they sell them in cartons in Sainsburys in the same aisle as the rice and canned veg.
ninskins
3rd Feb, 2016
5.05
OMG - absolutely deeeeelishus!! Highly recommended!! I didn't have any chipotle paste so used a chipotle seasoning. The quinoa tastes amazing too! Will definitely make again and again and again!! Could even have the quinoa as a started i.e. leave the avocados outer shell in tact then fill with quinoa mixture, topped with feta cheese to add extra flavour and put in oven for 10 mins. Havent tried this but having a dinner party soon and thinking of putting it on the menu as one of the starters.
efood
17th Sep, 2015
5.05
Just delicious. Highly recommend.
littlejones
15th Jan, 2015
5.05
This was absolutely delicious, we really enjoyed it! I did have to make some changes because of cupboard limitations: I mistakenly thought we had quinoa in, so we had it with brown rice stirred through with coriander, which worked well. We didn't have any fresh chillies or chipotle paste in, so I used one dried chipotle chilli, a dollop of chocolate habanero sauce, and half a stock pot. I added mushrooms as well for extra vegetables, and as a result, ended up making plenty for 4 people. It was really easy to make, and had lots of flavour. Will definitely be making it again!

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