Paneer Chili con Carne

• paneer↗140g г

  cut into small pieces

• smoked paprika↗1 tbsp
• rapeseed oil↗1 tsp
• green pepper1 red and 1

  seedless, diced

• garlic cloves↗4 large

  chopped

• celery stalks↗2-3

  (140g), chopped

• ground cumin↗1 tbsp
• chili flakes↗1⁄2 tsp

  (optional)

• canned plum tomatoes↗2 x 400g cans
• red kidney beans↗2 x 400g cans

  do not drain

• vegetable broth powder↗2 tsp
• dried oregano↗2 tsp
• quinoa120g г
• coriander↗15g г

  chopped, plus extra for serving, to taste

Step-by-step instructions

1. 1

   Coat the paneer with ½ tsp paprika. Heat the oil in a large non‑stick skillet over medium heat, then fry the paneer, turning it until golden. Remove it from the pan and set aside, then add the pepper, garlic and celery, the remaining cumin, paprika and chili flakes, and stir quickly over the heat. Add the tomatoes and beans together with their juice, the broth powder and oregano. If needed, mash the tomatoes with a wooden spoon, then let it simmer uncovered for 20 minutes until the vegetables are soft, stirring occasionally.

2. 2

   Meanwhile, cook the quinoa according to the package instructions, drain and let stand for 10 minutes. Add the coriander and paneer to the beans, stir, and before serving sprinkle with extra coriander. Serve half the chili with half the quinoa. Store the rest in the refrigerator for up to three days. Reheat in the microwave or on the stove, covered over medium heat, adding a splash of water to loosen, until hot.