Creamy Quinoa & Black Bean Chilli
This is very thick, creamy and flavourful, with just a hint of heat. I keep it mild because my son is not a fan of spice but feel free to add more chilli powder to kick it up a notch. The combination of the quinoa and almond cream make this very thick so that if you put it in tortillas you don’t get it dripping out the end making a mess! As well as making it deliciously creamy of course.
I use almonds to make the cream because my daughter reacts to cashews but cashews would be amazing too.
YumCreamy Quinoa & Black Bean Chilli
Recipe by: Veronica - Herbivorisaurus
Yield:
Cook time: 30 mins
Yield:
Cook time: 30 mins
Ingredients
1 c almonds 2 onions 1-2 c finely chopped or grated veg (optional - grated carrot and/or chopped capsicum work well) 1 Tbsp minced garlic 1 Tbsp paprika 2 tsp coriander 1 Tbsp cumin ½ tsp chili powder* 1 tsp oregano ½ c uncooked quinoa 3 cans of black beans, drained & rinsed (or cook 1.5 cups of dried beans) 1 c tomato paste 4 c water 1 c frozen corn salt to taste (start with 1 ½ tsp)Directions
- First, get the almonds soaking. Place in a bowl and pour on enough boiling water to cover completely. Set aside.
- Dice the onion and fry using a little oil or water in a large pot.
- When onion is starting to soften add veges if using and saute for a few more minutes
- Add minced garlic and spices. Saute for another minute.
- Add quinoa, beans, water and tomato paste. Bring to a boil, and then simmer for 20-25 mins, stirring occasionally to stop it from sticking to the bottom of the pot.
- Add the frozen corn to the pot and stir through.
- Drain the almonds, add to blender with 1 c fresh water and blend until smooth.
- Add the almond cream to the chilli and stir through.
*Note this is fairly mild - feel free to add more chilli powder to taste.