Ideal for meal prep, this quinoa chilli is as simple as it is delicious.

prep time 5 mins    total time 30 mins     serves 4-6


  • 1 onion
  • 2 garlic cloves
  • 1 red chilli
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chilli
  • 1 tsp cinnamon
  • 1 red pepper
  • 1 courgette
  • 400g tin black beans
  • 400g tin kidney beans 
  • 2 x 400ml tins chopped tomatoes
  • 150g quinoa
  • 500ml veg stock
  • 1 tbsp tomato puree
  • Coriander
  • Avocado
  • Lime




  1. Chop your onion, garlic and chilli and add to a pan with some oil. Cook over medium heat until softened.
  2. Add the spices with a splash of water and stir together for a minute or two. 
  3. Meanwhile, chop the red pepper and courgette, and drain and rinse the beans thoroughly. 
  4. Add the vegetables and beans to the pan along with the tomatoes, quinoa, vegetable stock and tomato puree.
  5. 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).
  6. 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.