Recipe: Three bean quinoa chilli topped with fresh lime and baked avocado

THIS is the perfect one-pan dish to please everyone, especially vegetarians.

You might read the recipe and think you will miss the mince, but once you taste the strong flavours you won’t miss the meat.

This dish will also keep you feeling fuller for longer thanks to the protein-packed quinoa and beans. Not only that but the beans are full of cholesterol-lowering fibre which stabilises blood sugar.

The lime, chilli and the coriander make this a seriously tasty dish which is cheap to make and can be rustled up in less than 40 minutes. I served mine on a bed of crispy kale, but it is more than substantial on its own.

Three bean quinoa chilli topped with fresh lime and baked avocado

Ingredients:

1 tsp coconut oil
2 cloves of garlic, chopped
1 green chilli, chopped
2 packs of mixed red & white quinoa
1 can black beans, drained
1 can sweetcorn
1 can kidney beans in chilli sauce
1 can of chopped tomatoes
1 tbsp ketchup
1 vegetable stock cube
1 tsp cayenne pepper
1 tsp cumin
2 limes
1 avocado
Handful of chopped coriander

Method: Start by heating the coconut oil in a large pan before adding the garlic and green chilli and cook until the garlic starts to brown.

Add the chopped tomatoes, sweetcorn, black beans, kidney beans, quinoa, ketchup, sundried tomatoes and seasoning and stir well.

Add hot water to a cup and add the stock cube, stirring well before adding to the pan. Squeeze the juice of one lime into the pot before leaving to simmer and reduce for about 20-25 minutes on a low heat.

Put the avocado into the oven 10 minutes before the chilli is ready and chop some coriander. After ten minutes take the avocado out of the oven, peel and chop in to slices. Serve the chilli in bowls decorated with a lime wedge, sliced avocado and a sprinkling of coriander.