Sweet Potato and Quinoa Chilli

Servings: Serves: 6

Nutritional Information:

Per 100g

Calories 95, Fat 1.8g, Saturates 0.4g, Carbohydrates 14g, Sugars 3.8g, Protein 4.5g, Salt 0.41g


Ingredients

Method

1

Place all the chilli ingredients into a very large, lidded pan and bring gently to the boil. Stir well and reduce the heat, cover with a lid and leave to simmer for 30 minutes. Stir occasionally and top up with water if necessary if the pan looks at all dry.

2

Preheat the oven to 180°C (Gas Mark 4, 350°F) and cut the tortillas into triangles. Spread them out on a baking tray in a single layer and sprinkle with the spices (you may need more than 1 tray). Bake for 10 minutes, or until crisp and golden.

3

After 30 minutes, check the chilli to ensure that the sweet potato and quinoa are tender and taste to check the seasoning. Adjust if necessary.

4

Mix all the soured cream ingredients together in a blender until smooth. Set aside until ready to serve.

5

Serve the hot chilli in bowls, garnished with some chopped coriander and sliced chilli. Put the tortillas and soured cream in separate bowls for dipping.

Reviews

1 based on 2 reviews

3 responses to “Sweet Potato and Quinoa Chilli”

  1. Jenny cox says:

    We Loved this recipe when you made it at Excel plant based live.
    Just made this at home and the whole family loved the depth of flavours from this dish.

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