Quinoa, Sweet Potato and Bean Chilli

Lunch prep for the week is complete with this simple, healthy and yummy dish.

By Jessy Wallace on 4th Jun 2018 | Featured in Meals & Savoury

Ingredients

1 onion, diced
3 cloves garlic or garlic powder
1 medium sweet potato
1 tin diced tomatoes
700g jar tomato passata
2 tins organic kidney beans
1/4 cup peanut butter
1 cup quinoa
Chilli powder to taste
Smoked paprika to taste
2 tbsp dried oregano or mixed herbs
1 tsp cumin
Sprinkle of cinnamon
Salt and pepper

To serve

Steamed green veggies or rice
Cocobella Natural Coconut Yoghurt

Method

In a large pot, sauté onion and garlic until soft. Add in cubed sweet potato, tinned tomatoes and passata along with three cups of water, then mix well. Drain and rinse the kidney beans then add to your pot, along with all remaining ingredients. With the herbs and spices you can add them to taste, starting with a teaspoon of each then work your way up to more flavour/heat.

Leave to simmer for about 45 minutes, stirring occasionally, until sweet potato is softened and the sauce is thick. Serve with rice, veggies or both! Top with Cocobella Coconut Yoghurt.

Leftovers can be frozen – and reheated for a quick dinner or lunch.