Succulent Sweet Potato, sweetcorn and quinoa in a tangy tomato sauce enriched with Mexican spices and rich cacao. Feed the masses with this super simple chilli!
Ingredients
1 tbsp olive oil
1 tsp cumin seeds
1 red onion, diced
2 garlic cloves, minced
1 chilli, chopped
2 tbsp tomato puree
1 tsp paprika
¼ - ½ tsp cayenne pepper
¼ tsp cinnamon
1½ tbsp cacao powder
1 sweet potato, cubed
2 cups vegetable stock
1 tin of chopped tomatoes
½ cup quinoa
½ cup frozen sweetcorn
1 lime
seasoning to taste
Instructions
Heat the olive oil to a large saucepan or pot over med high heat and add the cumin seeds. Cook until popping.
Add the onion and fry until translucent.
Add the garlic and chilli, stir and fry until fragrant (30 second to a minute)
Mix in the tomato puree, paprika, cayenne, cinnamon, cacao until it forms a paste. Glaze the saucepan with a little vegetable stock and stir the paste into a liquid. Add the sweet potato. Fry for about a minute.
Pour in the rest of the vegetable stock, tinned tomatoes and quinoa. Let it come to a heavy simmer, then reduce heat for a steady simmer for 20 minutes.
After 20 mins, add the sweetcorn and simmer for a further 10 minutes or until the quinoa is cooked through.
Season to taste, then serve!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/sweet-potato-quinoa-cacao-chilli/