Chili con Quinoa

Ingredients

• 1 large onion (100 g)
• 2 Garlic cloves
• 1 red pepper
• 1 yellow bell pepper (200 g)
• 400 g kidney beans (canned; drained weight)
• 150 g corn (canned; drained weight)
• 3 tbsp Rapeseed oil
• 2 tbsp tomato paste (15 g)
• 150 g quinoa
• Salt
• Pepper
• 1 tsp hot paprika powder
• 1 tsp cumin powder
• 0.5 tsp cinnamon
• 800 g diced tomatoes (2 cans)
• 200 ml vegetable broth
• 0.5 bunch mint
• 1 Organic lemon
• 200 g vegan crème fraîche
• 2 tbsp soy yogurt
• 3 pieces dark chocolate (5 g each)

Instructions

1. 1.

   Peel and finely chop onion and garlic. Wash, trim, and dice the pepper. Wash, trim, and cut the bell pepper into ~1 cm pieces. Rinse kidney beans and corn in a sieve, drain.

2. 2.

   Heat oil in a large pot over high heat and sauté onion and garlic until translucent for about 4 minutes. Add tomato paste and fry briefly. Add pepper and bell pepper and cook another 3 minutes. Reduce heat, stir in quinoa, season with salt, pepper, hot paprika, cumin, and cinnamon. Add kidney beans and corn, mix well. Deglaze with diced tomatoes and vegetable broth, bring to a boil once, then simmer for 20 minutes on low heat, stirring occasionally.

3. 3.

   Meanwhile wash mint, shake dry, pluck leaves from stems and finely chop. Rinse lemon hot, dry grate, and zest it. Mix vegan crème fraîche with soy yogurt, mint, salt, pepper, and lemon zest.

4. 4.

   Add dark chocolate to the chili and stir until melted. Add a little water if needed.

5. 5.

   Serve Chili con Quinoa on plates, topped with vegan mint cream and enjoy.