A hearty, smoky vegetarian chilli made with quinoa and black beans. High in protein and fibre, this warming one-pot meal is perfect for a satisfying dinner.
Serves 4 ~40 mins Vegetarian
Ingredients
- 1 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp sweet smoked paprika
- ½ tsp cayenne pepper (optional)
- 200g quinoa, rinsed and drained
- 600ml fresh vegetable stock
- 1 × 400g tin chopped tomatoes
- 1 × 400g tin black beans, rinsed and drained
- Sea salt and black pepper
- Optional toppings:
- Feta cheese
- Sliced avocado
- Coriander leaves
Method
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and cook for a further 2 minutes.
- Add the cumin, smoked paprika and cayenne pepper (if using). Cook for 30 seconds until fragrant.
- Stir in the quinoa, stock, chopped tomatoes and black beans. Season well with salt and pepper.
- Cover and simmer for 30 minutes, stirring occasionally, until the quinoa is tender and the sauce has thickened.
- Serve hot in bowls with your choice of toppings: feta, avocado or coriander.
Serving & storage
Tip: Leftovers can be chilled in an airtight container for up to 3 days or frozen for up to 1 month. Defrost fully before reheating gently.
