One Pot Quinoa Chilli
Ideal for meal prep, this quinoa chilli is as simple as it is delicious.
What you need
- onion
- garlic cloves
- red chilli
- cumin
- paprika
- chilli
- cinnamon
- red pepper
- courgette
- black beans
- kidney beans
- chopped tomatoes
- quinoa
- veg stock
- tomato puree
- coriander
- avocado
- lime
How to make one pot quinoa chilli
How to make one pot quinoa chilliChop your onion, garlic and chilli and add to a pan with some oil. Cook over medium heat until softened.
Add the spices with a splash of water and stir together for a minute or two.
Meanwhile, chop the red pepper and courgette, and drain and rinse the beans thoroughly.
Add the vegetables and beans to the pan along with the tomatoes, quinoa, vegetable stock and tomato puree.
Bring to a boil, turn down the heat and simmer for 15-25 minutes, or until the quinoa is cooked and the chilli has thickened, stirring the chilli a few times in between as it cooks (so the quinoa doesn’t stick to the bottom of the pan).
Season with pepper and serve with avocado, coriander and a side of lime.
Try this recipe out with your favourite beans and favourite vegetables. Chickpeas, sweetcorn, mushrooms, sweet potato and carrots would be some other great alternatives or additions to this recipe.
If you have the time, cook the chilli for longer and the flavour will develop even more.
More one pot recipes
- One-Tray Oven Roasted Vegetables
- Harissa Spiced Tomato One-Pot
- One-Tray Vegan Apple Crumble
- One Pot Vegan Pasta
- One Pot Noodle Curry
One Pot Quinoa Chilli
Ingredients
- 1 onion (chopped)
- 2 garlic cloves (finely chopped)
- 1 red chilli (finely chopped)
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chilli
- 1 tsp cinnamon
- 1 courgette (Sliced and quartered)
- 1 red pepper (chopped)
- 400 g black beans
- 400 g kidney beans
- 800 ml chopped tomatoes
- 150 g quinoa
- 500l m veg stock
- 1 tbsp tomato puree
- 2 tbsp coriander (finely chopped )
- 2 tbsp avocado (halved and sliced)
- lime (wedges)
- 2 tbsp oil (any type of oil is fine )
Instructions
- Add the onion, garlic and chilli to a pan with the oil. Cook over medium heat until softened.
- Add the spices with a splash of water and stir together for a minute or two.
- Meanwhile, chop the red pepper and courgette, and drain and rinse the beans thoroughly.
- Add the vegetables and beans to the pan along with the tomatoes, quinoa, vegetable stock and tomato puree.
- Bring to a boil, turn down the heat and simmer for 15-25 minutes, or until the quinoa is cooked and the chilli has thickened, stirring the chilli a few times in between as it cooks (so the quinoa doesn't stick to the bottom of the pan).
- Season with pepper and serve with the avocado, a sprinkle of coriander and a side of lime wedges.
Video
Notes
- Try this recipe out with your favourite beans and favourite vegetables. Chickpeas, sweetcorn, mushrooms, sweet potato and carrots would be some other great alternatives or additions to this recipe.
- If you have the time, cook the chilli for longer and the flavour will develop even more. It’s also great as leftovers, the next day!
Nutrition
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14 comments
Eleanor Gilbert
Absolutely love this recipe 😍
Madeleine Olivia
I’m so pleased to hear that Eleanor!
Lorenzo Martinelli
Simple and great!!
Madeleine Olivia
Yay! I’m so pleased you like it Lorenzo. 🙂
Savannah
Just made this! So delicious and filling, packs a great punch. Would absolutely make again!
Madeleine Olivia
That’s great to hear Savannah!
Eline
I made this two weeks ago and it was delicious, i am going to make this again tonight! Thank you! 🙂
Madeleine Olivia
Hi Eline, I’m so pleased you enjoyed the recipe!
SaraV
easy and tasty – yet another Madeline recipe hit!! Did a big batch for work lunches – yum! Even my non vegan husband loved it
Madeleine Olivia
Hey Sara, I’m so pleased to hear that you enjoyed the recipe! Great idea to whip up a batch for lunches.
Stephanie Oosthuizen
This was my first time trying one of Madeleine’s recipes and it was really yummy and lifted my spirits. Tx!!
Madeleine Olivia
So pleased so hear that Stephanie!
Eva
Super quick and delicious! Will now be a regular in my university meal rotation 🤗
Madeleine OliviaAuthor
Love this!