Chilli con carne with quinoa

Chilli con carne with quinoa preparation time Serves: 4
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Chilli con carne with quinoa cook time Cook: 20 mins
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    Equipment
    • 1 large frying pan/wok
    • 1  large saucepan
    • 2 pot stands
    • 2 Spatulas
    • 1 measuring jug
    • 1 grater
    • 1 garlic crusher
    • 1 green chopping board
    • 1 vegetable knife
    • 1 teaspoon
    • 1 Tin opener
    • 1 Sieve
    • 1 Vegetable peeler
    • 4 Serving bowls
    • 1 Small serving bowl
    • 1 kettle
    • weighing scales
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    Ingredients

    Ingredients for the quinoa

    • 200 g Quinoa
    • 1 Low salt vegetable stock cube
    • 400 ml Boiling water

    For the chilli con carne

    • 250 g of Northern Ireland Farm Quality Assured lean steak mince
    • 1 Red onion
    • 2 Garlic cloves
    • 1 Large red chilli (optional)
    • 2 tsp Chilli powder
    • 1 Red pepper
    • 1 Carrot
    • 1 Courgette
    • 4 Spring onions
    • 400 g Tomato passata
    • 1 Low salt beef stock cube
    • 200 ml Boiling water
    • 400 g can red kidney beans

    To serve

    • 4 tbsp Greek-style yoghurt
    • 100 g Tortilla chips
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    Method
    • To cook the quinoa, dissolve the vegetable stock cube in boiling water. Pour into a large saucepan and bring to the boil.
    • Tip the quinoa into the pan and cover with a lid, reduce the temperature to the lowest setting and cook for 12 minutes or until all the liquid is absorbed.
    • Remove the saucepan from the heat, keep the lid on and allow the quinoa to stream for 5 minutes.
    • Peel and finely slice red onion.
    • Peel and crush the garlic.
    • Remove tops of chilli and red pepper, cut in half, de-seed and finely chop.
    • Peel and roughly grate carrot.
    • Roughly grate courgette.
    • Trim and finely slice the spring onions.
    • Dissolve beef stock cube in boiling water.
    • Drain and rinse kidney beans.
    • Dry fry mince over a high heat in pan or wok until brown.
    • Add the onion, garlic, chilli and chilli powder into the pan and continue to stir.
    • Stir in the red pepper, carrot, courgette and half the spring onions and cook for 5 minutes.
    • Pour in the tomato passata and beef stock.
    • Bring to a boil, then reduce to a moderate temperature and simmer for 5 minutes or until the sauce has thickened.
    • Stir in the kidney beans and cook for a further minute.
    • Spoon the quinoa into serving dishes, top with chilli, yogurt and spring onions.
    • Serve with tortilla chips.