Mushroom Quinoa Sweet Potato Chili
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon sweet smoked paprika
- 1 teaspoon oregano
- 250g mushrooms
- 4 sweet potatoes
- 3 tins of beans or lentils (e.g., kidney, green lentils, black beans)
- 1 tin sweetcorn
- 1 tin chopped tomatoes
- 5 chopped sundried tomatoes (optional)
- 1 packet of cooked quinoa
Preparation
Dice and steam the sweet potatoes for around 10-15 minutes until soft, leaving the skin on.
In a large pan, brown the onion and garlic in a little oil.
Add the herbs and stir well to prevent burning.
Add the mushrooms and stir until they are cooked through and turn brown and soft.
Add the tomatoes, sweetcorn, quinoa, and beans, and stir.
Check if there is enough liquid; if not, add water by half-filling the tomato tin and pouring it into the pan.
Stir occasionally for 10 minutes.
Season before serving, omitting salt if preparing for a baby.