Chipotle Quinoa Chilli with Lime Sour Cream

I cooked this recipe for the first time last year, after ordering my first Gousto box. If you’re from the U.K., you may have heard of this company: you sign up and pick three recipes out of a set list (a new one every week), for two to four people, and Gousto sends you a box full of all the ingredients you’ll need to cook those meals, measured out in exact proportions. The recipes are meant to be filling, healthy and delicious and the ingredients of good quality, some of them organic.

My experience with Gousto was, overall, very pleasant: I liked discovering the recipes they offered and it was, if a bit gimmicky and expensive when you’ve eating alone, a fun experiment. I ordered a Gousto box three times, and every single time, out of the three recipes I chose, one of them really stood out and bowled me over – this Chipotle Quinoa Chilli was one of them.

What really got me is that this is a really different way of preparing quinoa to those I usually encounter –  it’s mostly used like you would rice or couscous, but this recipe really uses quinoa as a central ingredient and, as a bonus, packs a whole lot of flavour! I love the spicy chipotle, the crispy kidney beans and the zesty sour cream…and I also absolutely adore using cumin and cinnamon together – seriously, if you’ve never tried it, they are so complimentary you’ll never turn back!

Oh, and if you make a little bit too much? This chilli is perfect for leftovers or tupperware lunch for the next day!

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Writing about this reminds me how fun it was ordering a Gousto box last time around, and I’ve heard of an alternative company called Hello Fresh which offers a similar type of deal: you choose your type of box (Classic, Veggie or Family box) and they deliver ingredients and recipes. Main difference? You don’t get to choose your recipes, although you can see which one’s you’re likely to get on their website. I’m actually kind of intrigued by this element of surprise and I think I’ll be ordering one of these in the upcoming weeks to test it out.

Have any of you readers out there tested any of these companies out? What did you think about your experience?


Serves 2

Ingredients:

100g quinoa

1 tin kidney beans or 150g dried kidney beans

1 tin chopped tomatoes

1 medium onion, finely chopped

1 tbsp tomato purée

1 tsp chipotle paste

1/2 tsp cumin

1 tsp cinnamon

10g fresh coriander

1 lime

150g sour cream

Salt

Pepper

Coconut oil

1. Wash the quinoa in cold water then soak it in 250ml of water and 1 tbsp of lemon juice or apple cider vinegar for 8 hours or overnight before you prepare this meal.

NOTE: If using dried kidney beans, soak them in 750ml of water for 8 hours or overnight then cook before you prepare the meal: put the soaked beans in cold water, bring to the boil for ten minutes, then lower the heat and simmer for a further hour.

2. Heat some coconut oil in a pan over medium heat. When hot, add the finely chopped onion, cumin and cinnamon and fry for 5 minutes, or until the onion is soft.

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3. Add soaked and rinsed quinoa to the pot and cook for three minutes, until quinoa is dry and gives off a nutty aroma.

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4. Add the tinned tomatoes, tomato purée and chipotle paste as well as 200ml of water (measure them out then pour into the empty tomato tin before adding to the pot to rinse out the tin).

5. Season with salt and pepper, bring to the boil then reduce heat and simmer. Stir every few minutes.

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6. While the chilli simmers, grate the zest of the lime then cut into quarters. Mix the zest with the sour cream, the juice of two quarters of limes, salt and pepper, then set aside.

7. Remove the leaves off the coriander then dice the stems finely and stir them through the quinoa chilli.

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8. Drain and rinse the kidney beans.

9. Add coconut oil to a pan over high heat. When oil is hot, add kidney beans, lower heat and cook for about 5 minutes, until the kidney beans are bursting open and starting to crisp.

10. Stir half the kidney beans through the chilli, set the other half aside.

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11. Serve the quinoa chilli, sprinkle with coriander leaves and the remaining kidney beans. Eat with quarters of limes and lime sour cream.

12. Enjoy!

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