How to make chipotle and quinoa chilli with avocado cream

Try this superfood take on a classic spicy dish

Chipotle and quinoa chilli with avocado cream and toasted pitta bread

Serves 4

Chilli

50ml sunflower oil
1 white onion
1 red bell pepper
4 garlic cloves
½ tsp chilli powder
1 tsp cumin ground
400g chopped tinned tomatoes
100g hot chipotle BBQ sauce
1 can red kidney beans
150g sweetcorn
250g quinoa
200ml water
Salt and pepper

Avocado cream

125g guacamole
125g sour cream
1 lime
1 tsp sriracha sauce
Pinch of salt

To serve

4 spring onions
5g micro coriander
4 pitta bread

To make the chilli:

Cut the peeled onion and pepper into rough 1cm dice. Crush the garlic cloves. Heat the oil in a large pan. Add the diced onions, peppers and garlic and cook on a medium heat for 5 minutes or until onions are soft.

Add the chilli and cumin powder to the onions, peppers and garlic and cook for 1 minute to cook out the spices.

Add the chopped tomatoes, chipotle sauce, sweetcorn, kidney beans, water and quinoa, bring to the boil then turn down the heat, season with salt and pepper, mix well and simmer slowly for 30-45mins until the quinoa has swelled and is cooked. Check the seasoning.

For the avocado cream:

Zest and juice the lime, add the guacamole, sour cream, sriracha sauce and salt. Blend with a stick blender until smooth.

To serve:

Spoon the cooked chilli into a serving bowl, top with a spoonful of the avocado cream, garnish with finely shredded spring onion and micro coriander. Serve with toasted pitta breads.

Recipe from The Lost & Found (the-lostandfound.co.uk)