Black bean & quinoa chilli from Tenina's e-book Souperbowl

[JulieO]

I made this today and the tweaks I did was to up the veg content to between 600-700g.  I used a 800g tin of chopped toms and pureed them myself; 30 secs/speed 10.  I used tri-coloured quinoa, only 15g of coconut palm sugar (and will reduce again to 10g next time) and only used 1 tinned chipotle chilli that I have frozen individually and keep in my freezer.  I didn't add any extra chipotle sauce, just what was sticking to the chilli.  This had the right amount of heat and smokiness for us.  I served over rice with a small dollop of light sour cream on top which went really well with this.

I soaked the black beans for about 2 hours or so and next time have made a note to see if doing so overnight will make them just a bit more tender.  Really didn't take away from the meal at all, it's just something I will try for my own interest.

Was really lovely and flavoursome and made heaps.  Great for the freezer for a quick meal.  Will definitely make again. 

Linked JD

[Cornish Cream]

Thanks for the review Julie.It looks delicious.

[JulieO]

Thanks Cornish, it was really tasty (and healthy). 

[cookie1]

We would like this. Thanks JulieO for reminding me of it. I used to right lists of things I wanted to make, but it kind of got out of hand. A little like my TBR pile of books.