3 bean quinoa chilli (2 of 3)

It has been drizzling with rain all day but there have also been patches of lovely sunshine so I have been enjoying watching the sun battle the creeping winter weather. So I couldn’t think of a better day to make a big batch of vegetarian chilli. This recipe is super nutritious and very hearty. What would really go well in this recipe is some smokey chipotle chilles in adobo sauce but I don’t have any to hand at the moment (they are hard to find up north!).

Quinoa is a grain that is becoming increasingly popular and is technically an edible seed. It is very high in protein, vitamin and fibre and it is gluten free. It is a great substitute for meat or is often used in salads or as a side dish instead of rice. One serve of quinoa has nearly 25-40% of your total daily need for iron (women need more iron than men).

3 bean quinoa chilli (1 of 3)

3 bean quinoa chilli (3 of 3)

Quinoa and Three Bean Chilli Recipe
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1 cup quinoa
3/4 cup dried black turtle beans
3/4 cup dried black eyed beans
3/4 cup dried kidney beans
*or you can use a few cans of beans if you prefer
1 large onion, diced
2 garlic cloves, diced
1 carrot, diced
2 red capsicums, diced
1 zucchini, diced
3 tsp cumin
1 tsp powdered chilli
1 tsp oregano
1/2 tsp smoked paprika
1/2 tsp salt
2 x 400ml cans peeled tomatoes
2 tbsp tomato paste
800ml water
2 tsp vegetarian stock powder (I used Massel Beef)

Soak the beans overnight in water, drain and cook in fresh water (or you can cheat like me and cook them up in the pressure cooker in 20mins!). Rinse the quinoa and then cook in a pan with 2 cups of water for 20minutes or until cooked (when the little spirals appear on the outside and the inside of the grains become a bit translucent).

In a large pot, sauté the onion and garlic until translucent. Add the spices and cook for a minute or two. Add the veggies, tomatoes, water and stock and cook for about 20minutes. Add the beans and cook for about another 15minutes and then add your cooked quinoa right at the end. Make sure to stir the chilli regularly while cooking so that it doesn’t stick on the bottom of the pan.

Serving suggestions
Serve topped with yoghurt and coriander, with baked potatoes, rice or tortillas on the side or just as it is! You may like to top with cheese or avocado as well.

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