Chunky Black Bean & Quinoa Chilli

As the seasons change and weather gets colder, we tend to gravitate to warm comfort foods. A big bowl of chilli is an easy way to satisfy this craving and still enjoy a healthy meal. 

This recipe is full of fresh vegetables, fiber, protein and most importantly loads of flavour!

Serves: 6

  • 3 tbsp olive oil
  • 1 16oz can diced tomato 
  • 2 14oz can black beans
  • 1/2 cup cooked quinoa
  • 1/2 cup frozen corn
  • 2 cups veggie or chicken broth
  • 1 medium yellow onion
  • 2 celery ribs
  • 1 red bell pepper
  • 1 small sweet potato
  • 1 tbsp cacao powder
  • 2 tbsp garlic powder
  • 2 tsp cayenne
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp pepper
  • Optional garnish ideas: cilantro, avocado, shredded cheese, nutritional  yeast
  • Finely dice onion, bell pepper and celery ribs.
  • Cut sweet potato into small cubes
  • Heat large pot to medium temperature and add olive oil. Then transfer the onion, bell pepper, celery ribs, and sweet potato into it. Let sit for 5 minutes, until onion is translucent, constantly stir.
  • Now add the spices and salt, let sit for 1-2 minutes. Add more oil if needed. *If you don't like spicy food, I suggest adding half the recommended amount for each spice and then adding onto them as you taste test*. 
  • Now add the diced tomatoes, broth, beans, cacao, corn and cooked quinoa. Let sit on medium-low heat for 15-25 minutes, until it becomes easy to put a fork through the sweet potato. Continue to stir occasionally.
  • Taste test and see if you need to add extra salt. 
  • Once ready to serve, garnish with cilantro, avocado, shredded cheese and/or nutritional yeast.
  • Enjoy!

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