Fiery quinoa chili

Ingredients for 4 servings:

• 200g quinoa
• 550 ml vegetable stock
• 2 pointed peppers, diced
• 2 onions, diced
• 1 garlic clove(s), chopped
• 3 tbsp, heaped tomato paste
• 1 tbsp, heaped Ajvar, mild
• 1 tsp, heaped sambal oelek
• 2 cans tomatoes, chopped
• 1 can of corn
• 1 can kidney beans
• 1 dashes lime juice
• e.g. sea salt and pepper
• e.g. chili powder
• e.g. oregano
• e.g. cumin
• 1 dashes agave syrup or maple syrup
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan, delicious – and fire-safe

Rinse the quinoa thoroughly and cook with the broth over medium heat until the water has evaporated. Drain into a sieve and set aside. Wash the bell peppers and dice them along with the onions. Peel and chop the garlic. Briefly sauté everything together in a pot with a little water or oil. Add the tomato paste and ajvar and roast. Add the tomatoes and simmer for about 5-10 minutes. Meanwhile, rinse the corn and kidney beans and add them to a pot with the quinoa. Season well with the remaining ingredients and simmer for about 15 minutes. The chili tastes great with rice or rustic bread.