A bed of fluffy quinoa is smothered in fragrant & flavourful potato chilli dotted with kidney beans and bell pepper pieces. Finished with dollops of macadamia yoghurt and a scattering of fresh coriander.
Potato & Bell Pepper Chilli
Potato & Bell Pepper Chilli
with macadamia yoghurt & fresh coriander
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- ButtaNutt Macadamia Nut Yoghurt
- Fresh Chilli/es
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- NOMU Mexican Spice Blend
- Onion
- Onions
- Potato Chunks
- Quinoa
- Red Kidney Beans
- Tomato Passata
- Vegetable Stock Sachet/s
- Vegetable Stock Sachets
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
ROAST
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY Quinoa
Boil a full kettle. Place the Quinoa in a pot with 200ml [400ml]|#7DA0D7 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 150ml [300ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until soft but still crunchy, 4-5 minutes. Add the garlic and the chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 10-12 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the macadamia yoghurt, ½ the coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy Quinoa, top with the potato chilli, and dollop over the herbed yoghurt. Garnish with the remaining coriander. Great job, Chef!
ROAST
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FLUFFY Quinoa
Boil a full kettle. Place the Quinoa in a pot with 200ml [400ml]|#7DA0D7 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 150ml [300ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and the pepper until soft but still crunchy, 4-5 minutes. Add the garlic and the chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 10-12 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the macadamia yoghurt, ½ the coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy Quinoa, top with the potato chilli, and dollop over the herbed yoghurt. Garnish with the remaining coriander. Great job, Chef!
ROAST
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY Quinoa
Boil a full kettle. Place the Quinoa in a pot with 600ml [800ml]|#7DA0D7 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 450ml [600ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onions and the pepper until soft but still crunchy, 5-6 minutes. Add the garlic and the chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 12-15 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the macadamia yoghurt, ½ the coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy Quinoa, top with the potato chilli, and dollop over the herbed yoghurt. Garnish with the remaining coriander. Great job, Chef!
ROAST
Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
FLUFFY Quinoa
Boil a full kettle. Place the Quinoa in a pot with 600ml [800ml]|#7DA0D7 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 450ml [600ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the Onions and the pepper until soft but still crunchy, 5-6 minutes. Add the garlic and the chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 12-15 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato.
JUST BEFORE SERVING
In a small bowl, combine the macadamia yoghurt, ½ the coriander, and seasoning.
TIME TO EAT
Make a bed of the fluffy Quinoa, top with the potato chilli, and dollop over the herbed yoghurt. Garnish with the remaining coriander. Great job, Chef!
Frequently Asked Questions
What is the preparation time for Potato & Bell Pepper Chilli?
The preparation time for Potato & Bell Pepper Chilli with macadamia yoghurt & fresh coriander is between 30 and 45 minutes.
What is the total time required to make Potato & Bell Pepper Chilli with macadamia yoghurt & fresh coriander?
The total time required to make Potato & Bell Pepper Chilli with macadamia yoghurt & fresh coriander is between 45 and 60 minutes.
How many servings does Potato & Bell Pepper Chilli provide?
4 servings
What are the main ingredients in Potato & Bell Pepper Chilli?
Bell Pepper, Bell Peppers, ButtaNutt Macadamia Nut Yoghurt, Fresh Chilli/es, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, NOMU Mexican Spice Blend, Onion, Onions, Potato Chunks, Quinoa, Red Kidney Beans, Tomato Passata, Vegetable Stock Sachet/s, Vegetable Stock Sachets
What is the nutritional information of Potato & Bell Pepper Chilli?
Calories: 791, Carbs: 140 grams, Fat: grams, Protein: 28.5 grams, Sugar: 25.7 grams, Salt: 1017 grams
How do I prepare Potato & Bell Pepper Chilli?
FLUFFY QUINOA: Boil a full kettle. Place the quinoa in a pot with 200ml [400ml]|#7DA0D7 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 macadamia yoghurt, ½ the coriander, and seasoning. ROAST: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, the NOMU rub, 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 herbed yoghurt. Garnish with the remaining coriander. Great job, Chef! POTATO CHILLI: Dilute the stock with 150ml [300ml]|#7DA0D7 of boiling water. Place a pot over medium heat with a drizzle of oil. When hot, fry the onion and the pepper until soft but still crunchy, 4-5 minutes. Add the garlic and the chilli (to taste), and fry until fragrant, 1-2 minutes. Add the tomato passata and the diluted stock. Simmer until thickened, 10-12 minutes. In the final 5 minutes, add the kidney beans and leave to simmer until warmed through. Add a sweetener (to taste), seasoning, and mix in the roasted potato.
What should be prepared from my kitchen to make Potato & Bell Pepper Chilli?
Bell Pepper, Bell Peppers, ButtaNutt Macadamia Nut Yoghurt, Fresh Chilli/es, Fresh Chillies, Fresh Coriander, Garlic Clove, Garlic Cloves, NOMU Mexican Spice Blend, Onion, Onions, Potato Chunks, Quinoa, Red Kidney Beans, Tomato Passata, Vegetable Stock Sachet/s, Vegetable Stock Sachets
How many calories does Potato & Bell Pepper Chilli have?
791 calories
How much fat content does Potato & Bell Pepper Chilli have?
grams
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