Full of flavour and nutritionally-balanced, this hearty chilli will keep both vegans and meat-eaters happy
Prep:25 mins
Serves 3
1 tbsp rapeseed oil2 sweet potatoes, peeled and cut into 1 in cubes1 onion, chopped2 fat garlic cloves crushed1 red chilli, seeds removed if you don’t like it too hot, and finely choppedsmall bunch coriander, stalks finely chopped, leaves roughly chopped (keep them separate)2 tsp ground coriander2 tsp ground cumin2 tsp smoked paprika2 tsp chipotle paste (ensure you use a gluten-free variety)1 heaped tsp vegan-friendly yeast extract2 x 400g cans chopped tomato400g can black bean140g quinoa, cooked according to pack instructions, or 250g pack ready-cooked quinoa (we used Merchant Gourmet red and white quinoa)zest and juice 1 lime1 tbsp pumpkin seed1 ripe avocado, peeled and cubed
STEP 1Heat 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.STEP 2Add 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.
