← Nouns Cooking · Plant-Based

Ingredients

• 2 tbsp Olive oil
• 1 Onion, chopped
• 2 red and green peppers, chopped
• 200 g Mushrooms, chopped
• 4 cloves Garlic, crushed
• 2 chipotle chillies in adobo, plus 1 tbsp of the sauce, chopped
• 2 tsp ground cumin
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Salt
• 180 g Quinoa, rinsed well in a sieve
• 2 cans black beans (400 g cans), drained and rinsed
• 1 can kidney beans (400 g can), drained and rinsed
• 2 cans chopped tomatoes (400 g cans)
• 1 l vegetable stock
• 100 g Kale, stems removed, chopped
• 1 Lime, juiced
• 1 avocado and coriander, to serve (optional)

Method

1. Heat the oil in a large pot over medium heat. Add the onion and peppers and cook for 6–8 min, until soft. Add the mushrooms and cook for 5 min more.
2. Stir in the garlic, chipotle with its sauce, cumin, paprika and oregano and cook for 1 minute, until fragrant.
3. Add the salt, quinoa, beans, tomatoes and stock. Bring to the boil, then lower the heat and simmer, stirring every few minutes so nothing catches, for 25–30 min, until the quinoa is tender (you'll see little white tails) and the chili is thick.
4. Stir in the kale and cook for 3–4 min, until wilted. Squeeze in the lime juice, then taste and add more salt or chipotle if needed.
5. Serve in bowls topped with avocado and coriander.

Tips

• Rinsing quinoa removes its natural bitter coating. The chili thickens as it stands, so loosen leftovers with a splash of water.
• Freezes well for up to 3 months. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

The Full Helping Love and Lemons