If there’s just one reason to love the winter months it’s the hearty soups and stews that keep you warm and nourished.
My mum gifted me a gorgeous Dutch oven for Christmas, so I was dying to take it on its maiden voyage.
What I really wanted to do was test out it’s slow-cooking abilities, and I came to the conclusion that a chilli would be the ticket – healthy, delicious, and lots left over for midweek meal prep.
This recipe has plenty of everything you want in life – spice, carbs and wine.
And to top it all off, it’s a one-pot ting!
So whether your a cooking newbie or connoisseur, I guarantee this will not disappoint.
Black Bean, Quinoa and Red Wine Chilli (One Pot)
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 1/2 tbsp chilli powder
- 1 tbsp smoked paprika
- 2 tsp cumin
- 3 large cloves garlic (sliced)
- 1 large brown onion (chopped)
- 3 medium sweet potatoes (peeled and diced into 2cm pieces)
- 170 g uncooked quinoa
- 1 240g tin chickpeas (drained weight)
- 2 240g tin black beans (drained weight)
- 1 400g tin chopped tomatoes
- 250 ml full-bodied red wine
- 600-750 ml vegetable stock
- handful chopped coriander (to serve)
- 1 avocado (to serve)
- Heat the olive oil in a large dutch oven over a medium-high heat. Add the onion and cook for about 5 minutes until slightly softened. Then add the chickpeas, black beans, salt, pepper, garlic, garlic powder, chilli powder, paprika and cumin. Stir until everything is well combined.
- Pour in the chopped tomatoes, quinoa sweet potatoes, wine and about two thirds of the vegetable stock. Cover, reduce heat to low and cook for 1 1/2 – 2 hours until the sweet potatoes are tender. Add some more stock if desired. Serve hot and top with chopped coriander. Enjoy with avocado, vegan yoghurt or vegan cheese.