There is just something about a big bowl of warm Chilli that I just cannot get enough of. Its so warming and satisfying! This recipe is my little spin on a traditional Chilli - its bean and legume free, vegan, gluten free, low sulphur and low FODMAP (no onions or garlic needed!)! And trust me, you need this recipe in your life!!

I used quinoa as one of the main ingredients in this Chilli, which helps add a good hit of protein to the recipe. Fun fact about quinoa: unlike many other plant proteins, quinoa is a complete protein, meaning it contains all nine essential amino acids that our bodies can’t make themselves.

One Pan Quinoa and Sweet Potato Chilli

Serves 4

Ingredients

• 500g sweet potato, cubed

• 1 red capsicum, chopped

• 1 large carrot, chopped

• 1 large zucchini, chopped

• 1/2 cup canned corn kernels

• 1 cup dried quinoa, rinsed

• 500g tomato Passata or canned tomatoes

• Spices: 1/2 tbsp cumin, 1 tsp paprika, 1/2 tsp ground chilli

• 1.5 tsp oregano

• Salt and pepper

• 2.5 cups water

• To serve: avocado, fresh lime, corn chips

Method

1. Heat a large non-stick pan over high heat and add in the sweet potato, quinoa, tomato passata, water and spices/herbs.

2. Bring to the boil, then turn down to a simmer and cover. Allow to simmer for 20 minutes. After 20 minutes, add in the remaining veg (excluding corn) and allow to simmer for another 20-30 minutes, or until the veggies are cooked to your liking and the chilli has thickened up.

3. Serve with avocado, fresh lime and corn chips!