- 1 onion
- 1 red pepper
- 1 carrot
- 1 celery stick
- 1 garlic clove
- A handful of flat leaf parsley
- 75g red quinoa
- 400g tin of black beans
- 1 tbsp Cajun seasoning
- 400g chopped tomatoes
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 200ml boiling water
- Medium pan with a lid
- Vegetable peeler
- Measuring jug
- 1.
Fill and boil your kettle. Peel and finely chop the onion. Warm a medium pan on a medium heat for 1 min, then add 2 tsp olive oil and the onion. Season with salt and pepper and fry, stirring now and then, for 8 mins till the onion has softened.
- 2.
While the onion fries, halve the red pepper and scoop out the seeds and white pith. Finely chop the pepper. Trim and peel the carrot, then finely dice it. Trim the dry ends off the celery stick and finely chop it. Add the pepper, carrot and celery to the onion and cook, stirring once or twice, for 8 mins till all the veg have softened.
- 3.
While the veg fry, peel and grate or crush the garlic. Finely chop the parsley leaves and stalks.
- 4.
Stir the garlic and half the parsley into the veg. Add 1 tbsp Cajun seasoning and stir.
- 5.
Drain the black beans and stir them into the pan. Tip in the red quinoa and the tin of chopped tomatoes. Pour in 200ml hot water from the kettle. Pop on a lid and bring to the boil, then turn the heat down and simmer for 12-15 mins, stirring every so often. The chilli will thicken and the quinoa should be tender.
- 6.
Taste and add a pinch more salt or pepper if you think it needs it. Spoon the chilli into a couple of warm bowls, and serve garnished with the remaining parsley.