Feeling like a culinary goddess after making this! 

I could go on and on about the health benefits of this chilli but instead I’ll keep it brief and let you crack on and make it for yourself to discover how tasty it really is!

Quinoa is protein rich and will also help you feel fuller for longer due to the amount of fibre it packs.  It is also rich in iron and magnesium which help keep red blood cells in good health and keep bones and teeth strong and healthy.

The kidney beans are packed full of cholesterol lowering fibre which gives you energy whilst stabilising blood sugar levels which is good for slow burning energy and again, helping you to feel fuller for longer. The black beans are high in fibre as well as protein and we all know how good protein is for muscle growth and repair.

Not to mention, this is a seriously tasty dish with a kick from the chilli and the lime and one you can rustle up in less than 40 minutes and save for lunch and dinner for several days.

It’ll also please any vegetarian friends and if you’re a fan of Meat Free Monday then this dish is perfect.

You will need:
– 1 tsp coconut oil
– 2 cloves of garlic, chopped
– 1 green chilli, chopped
– 2 packs of quinoa – I used a mix of red & white
– 1 can black beans, drained
– 1 can sweetcorn
– 1 can kidney beans in chilli
– 1 can of chopped tomatoes
– Handful of sundried tomatoes
– 1 tbsp ketchup
– 1 vegetable stock cube
– 1 tsp cayenne pepper
– 1 tsp cumin
– 1 tbsp sweet chilli sauce
– 2 limes
– 1 avocado
– Handful of chopped coriander

To make:
– Start by heating the coconut oil in a large pan before adding the garlic and green chilli and cook until the garlic starts to brown.
– Add the chopped tomatoes, sweet corn, black beans, kidney beans, quinoa, ketchup, sundried tomatoes and seasoning and stir well.
– Add hot water to a cup and add the stock cube, stirring well before adding to the pan. Squeeze the juice of one lime into the pot before leaving to simmer and reduce for about 20-25 minutes on a low heat.
– Put the avocado into the oven 10 minutes before the chilli is ready and chop some coriander. After 10 minutes take the avocado out of the oven, peel and chop in to slices. Serve the chilli in bowls decorated with a lime wedge, sliced avocado and a sprinkling of coriander.

I served mine on a bed of crispy kale although it’s more than substantial on its own.

Enjoy 🙂

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