Stevia Chilli Truvia

Sweet Potato and Quinoa Chilli with Avocado Cream

This vegetarian twist on the classic chilli con carne is delightful. The kick of the chilli is balanced with the avocado creaminess! Grab a bowl

Serving size

1 hour




  • 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)


  • 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.