Mexican Black Bean Chilli with Molasses, Quinoa & Avocado
Ingredients
- 1 large brown onion peeled, diced small
- 1 sweet red pepper
- 300 g sweet potatoes peeled, diced small
- 2 cloves garlic minced
- 1 red chilli seeds removed - optional depending on preferred heat
- 2 cups cooked black beans use tinned or pre-cooked
- 1 cup tomato passata
- 1 cup vine tomatoes halved
- 1 TBSP boullion powder or veg stock
- 1 TBSP dried mixed herbs
- 1 TBSP blackstrap molasses
- 2 tsp wholegrain mustard
- 2 handfuls spinach washed
To serve
- 4 cups cooked quinoa
- 1/2 avocado sliced to make 4 equal portions
Instructions
- Begin by adding the diced onion to a large pan, add 1" of water and cook gently on a low heat with a lid secured, for 6 minutes.
- After 6 minutes, add the diced sweet red pepper and sweet potatoes and return the lid and cook for a further 5 minutes.
- Next, add the garlic, chilli, black beans, passata, vine tomatoes, boullion powder or veg stock, dried mixed herbs, blackstrap molasses, wholegrain mustard and a cup of water. Bring to the boil then turn down to a simmer for 15 minutes with the lid secured.
- After 15 minutes, remove the lid and give everything a good stir to prevent sticking to the bottom of the pan.
- Now, stir through the spinach until incorporated.
- Serve with the quinoa and avocado and season to taste.
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