Calories 95, Fat 1.8g, Saturates 0.4g, Carbohydrates 14g, Sugars 3.8g, Protein 4.5g, Salt 0.41g
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.
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.
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.
Mix all the soured cream ingredients together in a blender until smooth. Set aside until ready to serve.
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.