What are the main ingredients in Potato & Bell Pepper Chilli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Potato & Bell Pepper Chilli?

Calories: 758, Carbs: 130 grams, Fat: grams, Protein: 26.6 grams, Sugar: 27.2 grams, Salt: 1091 grams

How do I prepare Potato & Bell Pepper Chilli?

FLUFFY QUINOA: Boil a full kettle. Place the rinsed quinoa in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes. JUST BEFORE SERVING: In a small bowl, combine the cashew nut yoghurt, ½ the chopped coriander, and seasoning. ROAST: Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). TIME TO EAT: Make a bed of the fluffy quinoa, top with the potato chilli, and dollop over the coriander cashew nut yoghurt. Garnish with the remaining coriander. Great job, Chef! POTATO CHILLI: Dilute the stock with 300ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the pepper pieces until soft but still crunchy, 4-5 minutes. Add the grated garlic and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickening, 10-12 minutes. In the final 5 minutes, add the rinsed kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), season, and mix in the roasted potato.

What should be prepared from my kitchen to make Potato & Bell Pepper Chilli?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Potato & Bell Pepper Chilli

Name: Potato & Bell Pepper Chilli
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey

A bed of fluffy quinoa is smothered in fragrant & flavourful potato chilli dotted with kidney beans and bell pepper pieces. Finished with dollops of cashew nut yoghurt and a scattering of fresh coriander.

Potato & Bell Pepper Chilli

with cashew nut yoghurt & fresh coriander

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Cashew Nut Yoghurt
Fresh Chilli
Fresh Chillies
Fresh Coriander
Garlic Clove
Garlic Cloves
Kidney Beans
NOMU Mexican Spice Blend
Onion
Onions
Potato Chunks
Quinoa
Tomato Passata
Vegetable Stock Sachet
Vegetable Stock Sachets

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

ROAST
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY QUINOA
Boil a full kettle. Place the rinsed quinoa in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
POTATO CHILLI
Dilute ½ the stock sachet with 150ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the pepper pieces until soft but still crunchy, 4-5 minutes. Add the grated garlic and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickening, 10-12 minutes. In the final 5 minutes, add the rinsed kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), season, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the cashew nut yoghurt, ½ the chopped coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy quinoa, top with the potato chilli, and dollop over the coriander cashew nut yoghurt. Garnish with the remaining coriander. Great job, Chef!

Potato Chunks - 200g
NOMU Mexican Spice Blend - 10ml
Quinoa - 75ml
Vegetable Stock Sachet - 1
Onion - 1
Bell Pepper - 1
Garlic Clove - 1
Fresh Chilli - 1
Tomato Passata - 100ml
Kidney Beans - 60g
Cashew Nut Yoghurt - 50ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY QUINOA
Boil a full kettle. Place the rinsed quinoa in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
POTATO CHILLI
Dilute the stock with 300ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the pepper pieces until soft but still crunchy, 4-5 minutes. Add the grated garlic and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickening, 10-12 minutes. In the final 5 minutes, add the rinsed kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), season, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the cashew nut yoghurt, ½ the chopped coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy quinoa, top with the potato chilli, and dollop over the coriander cashew nut yoghurt. Garnish with the remaining coriander. Great job, Chef!

Potato Chunks - 400g
NOMU Mexican Spice Blend - 20ml
Quinoa - 150ml
Vegetable Stock Sachet - 1
Onion - 1
Bell Pepper - 1
Garlic Clove - 1
Fresh Chillies - 2
Tomato Passata - 200ml
Kidney Beans - 120g
Cashew Nut Yoghurt - 100ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY QUINOA
Boil a full kettle. Place the rinsed quinoa in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
POTATO CHILLI
Dilute 1½ of the stock sachets with 450ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the pepper pieces until soft but still crunchy, 5-6 minutes. Add the grated garlic and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickening, 12-15 minutes. In the final 5 minutes, add the rinsed kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), season, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the cashew nut yoghurt, ½ the chopped coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy quinoa, top with the potato chilli, and dollop over the coriander cashew nut yoghurt. Garnish with the remaining coriander. Great job, Chef!

Potato Chunks - 600g
NOMU Mexican Spice Blend - 30ml
Quinoa - 225ml
Vegetable Stock Sachets - 2
Onions - 2
Bell Peppers - 2
Garlic Cloves - 2
Fresh Chillies - 3
Tomato Passata - 300ml
Kidney Beans - 180g
Cashew Nut Yoghurt - 150ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil, the NOMU spice blend, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY QUINOA
Boil a full kettle. Place the rinsed quinoa in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the tails have popped out, 12-15 minutes. Remove from the heat and drain (if necessary). Set aside to steam, about 5 minutes.
POTATO CHILLI
Dilute the stock with 600ml of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onions and the pepper pieces until soft but still crunchy, 5-6 minutes. Add the grated garlic and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickening, 12-15 minutes. In the final 5 minutes, add the rinsed kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), season, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the cashew nut yoghurt, ½ the chopped coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy quinoa, top with the potato chilli, and dollop over the coriander cashew nut yoghurt. Garnish with the remaining coriander. Great job, Chef!