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This the kind of meal that I make when canned tomatoes and black beans are on sale.

Why? Because we already have too many cans in our cupboards but Alex insists on buying more!

I know! I know! First world problems!

Anyway… this meal is so easy but so flavourful! It keeps for days (if you don’t eat it all beforehand) and can also be frozen so you have some in stock in the freezer for busier days.

This bean bean and quinoa chili has certainly helped me out.

If you follow me on instagram, you would know that I just moved and I am eating out a bit more than I usually do. It is delicious, organic food from the conveniently located cafe down the road from me but I do prefer to eat at home.

 


Once I got settled, a made a giant pot of this chili and then proceeded to live off it for a couple of days, knowing that I was eating something nourishing with lots of veggies but also amazingly delicious! Looking for some other ways to eat more veggies, make sure to read this article as well.

So try it out for yourself and let me know your thoughts in the comments section below. Otherwise, let me know your favourite go-to meal when you are crazy busy?

 

Cheers,

Olivia xx

 

 

 

 

 

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Print Recipe
Black Bean and Quinoa Chili
This black bean and quinoa chili is creamy and nourishing. Perfect for cold nights and when you are in the middle of moving house.
Course Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. In a large pot, cook the onion and garlic with oil at a medium heat, until transparent. (5 minutes)
  2. Once onion is cooked, add paprika and cumin and cook until fragrant. (2 minutes)
  3. Add the canned tomatoes, black beans, corn, water and stock cubes. Stir to combine with spice mix, then add the quinoa. Turn the heat up to high. (1 minute)
  4. Put a lid on the pot and bring the liquid to a boil. Once it is boiling, turn down to a medium heat and allow the quinoa to cook. Make sure to keep an eye on it as quinoa absorbs a lot of moisture. (20 minutes)
  5. Take the lid off the pot and allow the chili to continue to cook until it is at the desired consistency. (15 minutes)
  6. Optional step: Before taking the chili off the heat, add the cherry tomatoes and stir to combine.
  7. Serve the chili in a large bowl with sour cream and chopped cilantro as garnishes. (optional)
Recipe Notes

You can easily play around with this recipe to suit your needs. Sometimes I like to add a chopped pepper to it or stir in some spinach at the end. The possibilities are endless 🙂

 

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