Sweet Potato and Quinoa Chilli with Avocado Cream

Ingredients

• 14 oz Black beans drained and rinsed

• 14oz Kidney beans, drained and rinsed

• 6oz Tomato paste

• 1 large sweet potato

• 175g quinoa (dry)

• 1 red onion

• 4 garlic cloves

• 1 tbsp. olive oil

• 1 tbsp. chilli powder

• 1 tbsp. cumin

• 1 tbsp. oregano

• 32 floz water

• 1 red pepper

• 2 tsp Truvia

• 1 large avocado

• 200g crème fresh

• 1 tsp Truvia (for the Avocado cream)

Directions

Chilli

• 1.  

  In large pan, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 – 10 minutes). Add garlic, cook for another minute or so.

• 2.  

  Add the tomato paste, chili powder, cumin, oregano and truvia cook for 2 more minutes stirring constantly. Add water, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 – 40 minutes, stirring occasionally

• 3.  

  Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking. Make and serve with Avocado Cream.

Avocado Cream

• 4.  

  Put Avocado flesh into a food processor and blitz up until smooth. Add in crème fresh and Truvia mix well.