Vegetarian take on the Mexican chicken stew with quinoa and beans
Advertisement
Ingredients
1 tbsp olive oil
1 onion, sliced
2 red peppers, deseeded and chopped into largish chunks
1 diced courgette
3-4 tbsp chipotle paste
2 x 400g cans chopped tomatoes
1 x 400g can pinto beans, drained
1 x 400g can butter beans, drained
250g quinoa
2 vegetable stock cubes
Method
STEP 1
Heat the oil in a deep frying pan and fry the onions, courgette and peppers for a few mins until softened.
STEP 2
Stir in the chipotle paste for a minute, followed by the tomatoes and beans. Add up to a tomato can-full of water to cover the vegetables and beans. Bring to a gentle simmer for 20 mins.
STEP 3
Once the stew is simmering, boil a pot of water with the two vegetable stock cubes and cook the quinoa for 15 minutes.