Some or other form of chili is a dish I regularly prepare in large quantities to keep in the fridge throughout the week. This quinoa and black bean chili is one of those dishes where you can take away and add ingredients as you please with whatever you have on hand at the moment.
Quinoa is a good source of protein, dietary fiber and B vitamins. It is especially high in manganese, phosphorous, magnesium and copper. Black beans are also a great source of B vitamins, especially folate. It is also a great source of protein and fiber.
The mixture of textures and flavours makes this a very satisfying Mexican-inspired meal and you can serve it one of many ways. One of my favourite ways to serve this chili is inside a baked sweet potato. Then you have the savoury taste of the chili combined with the sweetness of the sweet potato and caramel of the skin. The perfect combination in my opinion. Aside from that you can enjoy is more traditionally over a bowl of rice for a very hearty meal. Because it was a very hot evening when I prepared and photographed this bowl of goodness, I placed it on a bed of chopped spinach for a lighter meal.
See. Super versatile. Whatever suits your mood.
When making this recipe, increase the amount of water or stock to obtain the consistency that you want. The same goes for the spices and tomatoes. These are simply guidelines, but everyone likes a little bit more or less of something. Taste and adjust as you go.
Have fun making it!
Versatile chili recipe to serve 4 - 6 people. Serve on baked sweet potato, a bed of greens or with rice. Top with avocado.
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bell peppers, red and yellow, chopped
- 1 small bunch fresh coriander
- 1 tsp each of ground cumin, coriander, cinnamon and paprika
- 1 fresh chili or 1 tsp dried chili flakes
- 1 tin chopped tomatoes
- 3/4 cup quinoa, raw
- 1 cup water, boiling
- 1 cup vegetable or vegan chicken stock
- 2 tins black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- salt and pepper to taste
- avocado to serve with
To a large pot on the stove, add the olive oil, chopped onion and garlic. Slowly sweat and cook for a few minutes. Add the chopped bell peppers and cook for a further 10 minutes.
Chop the coriander stalks and add to the pot followed by the spices and chili. Let them heat up for about 30 seconds to a minute.
Add the can of chopped tomatoes and mix all the spices thoroughly. Follow with the quinoa, water and stock.
Bring to a boil. Reduce the heat to simmer. Add in the beans and corn and let the mixture gently boil for about 30 minutes. The quinoa should be cooked in 15 minutes already, but give it time to let the flavours develop. Stir occasionally.
Add salt and pepper to taste. Chop the coriander leaves and add them to the pot, reserving a few leaves for garnish. Serve over rice, in a sweet potato or with a salad. Add avocado.