Vegetarian chilli with quinoa

SATURDAY

VEGETARIAN CHILLI WITH QUINOA Serves 4

1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 tbsp chilli powder 1 tsp cumin 1 tsp paprika 1 butternut squash, peeled and cubed 1 aubergine, diced 100g quinoa, soaked in cold water for 10 minutes 2 x 400g tins of chopped tomatoes 1 x 400g tin of red kidney beans, drained and rinsed

4 Simmer everything for 10- 15 minutes until the squash and quinoa are tender and the sauce has thickened. 5 Add the beans and cook for five minutes to heat through.

Per Serving 582kcals, 8.2g fat (1g saturated), 102.2g carbs, 12.8g sugars, 31.3g protein, 27.8g fibre, 0.03g sodium

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1 Heat the oil in a large frying pan over a medium-low heat. Add the onion and garlic and cook for five minutes. 2 Add the chilli powder, cumin and paprika and cook for a minute, just until it becomes fragrant. 3 Add the squash, aubergine, quinoa and tomatoes.

EASY FOOD tip This chilli is perfect to make in a large batch, because the leftovers actually taste even better the next day once the flavours have had more time to blend. For a spicier kick, add one deseeded, chopped chilli pepper and cook it with the spices in Step 2 just until it becomes fragrant.