That’s comfort in a bowl, right there! Suitable for Vegetarians Difficulty rating Easy Serves 4 Prep time 10 minutes Cook time 35 minutes Nutrients per serving

Ingredients

For the chilli

• 1 onion, finely diced
• 1 garlic clove, crushed
• 1 sweet potato, peeled and cut into a 1cm dice
• 2 tsp chilli powder *
• 2 tsp cumin seeds *
• 2 tsp paprika *
• 1 tbsp chipotle in adobo
• 200g mixed colour quinoa *
• 1 x 400g tinned black beans *
• 800ml vegetable stock *
• 1 x 400g tinned tomatoes *

For the topping

• 1 avocado, sliced
• 20g coriander
• 100g grated mature cheddar
• 50g sour cream
• 1 lime, cut into wedges

* Available at Holland & Barrett

Method

Step 1. In a large pan, add in all the chilli ingredients and stir well to combine. Bring to the boil and reduce to a simmer. Cook for 25-30 minutes, stirring occasionally. Step 2. Once the chilli is cooked, the quinoa should be cooked and then sweet potatoes softened, season well with salt and pepper and ladle into large bowls. Serve with the sliced avocado, coriander leaves, cheddar, sour cream and lime to squeeze over. Liked this? Then you'll LOVE our Warm Green Vegetable Quinoa Salad recipe Shop Food & Drink