Summary

Ingredients

• 125 g quinoa
• 800 g tomatoes, chunky, from the can
• 500 ml tomatoes, happened
• 500 ml water
• 100 g chilli pepper (s), reen, mild, chopped
• 2 cans kidney beans, 400 g each, drained, rinsed
• 1 can black beans, 400 g, drained, rinsed
• 1 can corn, 330 g, drained
• 1 large onion (s), chopped
• 4 cloves garlic, chopped
• 2 ½ teaspoons cayenne pepper
• 2 teaspoons cumin powder
• 2 teaspoons cocoa powder
• 1 ½ teaspoon paprika powder, hot pink
• 0.5 teaspoon ½ sugar
• 0.5 teaspoon ½ coriander powder
• 1 lime (s), which the juice
• coriander green
• salt and pepper
• 1 tablespoon olive oil

Print Recipe Pin Recipe

Instructions

1. Prepare the quinoa according to the instructions on the packet.
2. Heat the olive oil in a large saucepan on medium heat. Sweat the onion cubes in it until translucent, add the garlic and sauté briefly. Add all other ingredients except beans, corn, coriander greens and lime juice. Bring to the boil briefly and then simmer on a low flame for 30 minutes. If necessary, add more water.
3. Now add the beans, corn, fresh coriander and lime juice and simmer gently for another 10-15 minutes.
4. This goes well with cheddar cheese, sour cream, avocado, tortilla chips or simply white bread.