Potato & Bell Pepper Chilli

Name: Potato & Bell Pepper Chilli
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
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

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

4.9

75 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

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!

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!

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!

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!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Potato & Bell Pepper Chilli?

The preparation time for Potato & Bell Pepper Chilli with cashew nut yoghurt & fresh coriander is between 30 and 45 minutes.

What is the total time required to make Potato & Bell Pepper Chilli with cashew nut yoghurt & fresh coriander?

The total time required to make Potato & Bell Pepper Chilli with cashew nut 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, 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

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.