Black Bean Quinoa Chilli


- 1 large brown onion, finely diced
- 5 large bell peppers, deseeded and finely diced
- 1 large carrot, finedly diced
- 800g chopped tomotoes in juice
- 500g passata
- 690g black beans drained from can
- 160g sweet corn drained from can
- 400g quinoa, rinsed
- 2tbsp hot chilli powder
- 2tsp cumin
- 1 vegetable stock cube
- 1.2L boiling water

Dump all ingredients into a large pot and stir to combine. Bring to a boil and simmer on low heat for 30 minutes, stir occasionally, until quinoa is cooked and chilli thickens. Season with ground black pepper to taste. Serve with crusty bread, crackers, etc. Alternatively, reduce amount of water to yield a thick chilli to be scooped on baked sweet potato cut opened.

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