Instructions

• Heat the olive oil in a pot over medium–high heat. Add the onion and cook, stirring frequently for 5 minutes. Next, add the garlic, season with salt and black pepper, and cook for a further minute.
• Add the paprika, cumin, and tomato paste to the pot, stir to combine, and cook for 1 minute. Then add in the quinoa, tomatoes, and black beans.
• Fill an empty can with water and stir into the chili. Cover the pan and leave to simmer for 30 minutes, stirring occasionally.
• Once the quinoa is tender and the liquid has been absorbed, turn off the heat and stir through the almond butter.
• Divide the chili into 4 bowls and serve with a squeeze of fresh lime juice, fresh cilantro, and sliced avocado.