Quinoa and black bean chilli

Name: Quinoa and black bean chilli
Cook time: 50 min
Total time: 50 min
Cuisine: Mexican, Latin American
Ingredients: 1 onion, chopped; 2 cloves garlic, crushed; 1 red chilli, chopped; olive oil spray; 2 tsp ground cumin; 1 tsp hot smoked paprika; 1/2 tsp (optional) chilli powder; 200g quinoa, rinsed and drained; 600ml vegetable stock; 400g tin chopped tomatoes; 400g tin black beans, rinsed and drained; 1 small avocado, sliced; coriander leaves, to serve

1 step

Cook:50min

Try our quick and easy vegan chilli. This quinoa and black bean chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy

Updated at: Thu, 17 Aug 2023 03:29:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories356.4 kcal (18%)

Total Fat10.4 g (15%)

Carbs52.1 g (20%)

Sugars2.7 g (3%)

Protein14 g (28%)

Sodium801.6 mg (40%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tspground cumin

1 tsphot smoked paprika

½ tspchilli powder

optional

200gquinoa

rinsed and drained

600mlvegetable stock

400gtin chopped tomatoes

400gtin black beans

Instructions

Step 1

Fry the onion, garlic and red chilli in a spray of olive oil until soft, then add the spices, including chilli powder if you like it spicy. Tip in the quinoa, stock, tomatoes and black beans, and season well. Cover and simmer for 30 minutes until the quinoa is tender and the sauce has thickened. Top with a few avocado slices and coriander leaves to serve.

View on Olive Magazine

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