Black Bean and Quinoa Chilli

by Tenina Holder
posted 02 Jun, 2020 (last updated 23 Jun, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    3hrs
  • Calories icon
    Calories
    333

Our Black Bean and Quinoa Chili is a fantastic option for weeknights and meal prep, as well as being suitable for vegetarians. The beans will need 2 hours to soak, so throw them into a bowl of water in advance of dinner time to give yourself a head start. Everything else is quite simple, and aside from serving with your carbohydrate of choice, is actually a one pot dish. It's remarkably filling with a great kick of heat, and a great healthy option for lunches and dinners.

Read more...

INGREDIENTS


  • Red onion icon
    Red onion
    2 (9.52oz/270g)
    halved
  • Feta cheese icon
    Feta cheese
    as needed
    diced
  • Avocado icon
    Avocado
    as needed
    diced
  • Cilantro icon
    Cilantro
    as needed
    diced
  • Lime icon
    Lime
    as needed
    cut into wedges
  • Water icon
    Water
    as needed
  • Garlic clove icon
    Garlic clove
    4
  • Extra virgin olive oil icon
    Extra virgin olive oil
    0.93fl oz/25g (1¾ tbsp)
  • Coriander seeds icon
    Coriander seeds
    1 tsp (0.06oz/2g)
  • Cumin seeds icon
    Cumin seeds
    1 tsp (0.07oz/2g)
  • Mixed vegetables icon
    Mixed vegetables
    24.69oz/700g (about 3 cups)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    28.22oz/800g (about 3¼ cups)
  • Quinoa icon
    Quinoa
    2.82oz/80g (about ½ cup)
  • Tomato paste icon
    Tomato paste
    1.76oz/50g (about 3⅛ tbsp)
  • Coconut sugar icon
    Coconut sugar
    1.41oz/40g (about 3⅛ tbsp)
  • Pink himalayan salt icon
    Pink himalayan salt
    as needed
  • Chipotle chili icon
    Chipotle chili
    2
  • Adobo sauce icon
    Adobo sauce
    1 tbsp (0.52oz/15g)
  • Corn kernels icon
    Corn kernels
    1
  • Dried black beans icon
    Dried black beans
    5.29oz/150g (about ¾ cup)
  • Steamed rice icon
    Steamed rice
    as needed

METHOD


  1. Add dried black beans and water to a clean medium bowl
  2. Soak - approx 2 hr
  3. Drain and rinse
  4. Transfer beans to the simmering basket and insert the basket in the TM5 bowl
  5. Fill TM5 bowl with enough water to just cover the beans
  6. Cook - approx 20 min, 37°C, speed 3
  7. Remove beans from TM5 bowl and discard water
  8. Place onions, garlic, EVOO, coriander and cumin seeds into Thermomix bowl
  9. Chop - approx 4 sec, speed 4
  10. Sauté - approx 5 min, varoma, speed 1
  11. Add remaining ingredients except corn, cooked black beans and garnishes
  12. Cook - approx 20 min, 100°C, reverse speed 2
  13. Add beans to the TM5 bowl
  14. Cook - approx 10 min, 100°C, reverse speed 2
  15. Add corn and stir through by hand, just to heat through
  16. Serve with steamed rice, lime wedges and garnished with feta, avocado and coriander leaves

Make this in the Drop Recipes app

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

OPEN RECIPE IN APP
Black phone showing Thermomix and Top Rated recipes from the Drop Recipes app.

YOU MIGHT ALSO LIKE


Vibrant magenta rounds of beetroot beside bright orange carrots nestled in ricotta surrounded by pastry

Thermomix Beetroot and Carrot Tart With Ricotta

Baking dish full of tomato sauce holds three flour tortilla enchilads topped with melted cheese

Thermomix Vegetarian Enchiladas with Black Beans

Green Thai curry with carrots potatoes and eggplant served in a bowl with black quinoa

Thermomix Slow Cooked Thai Green Vegetable Curry

Small ramekins of baked pasta with pumpkin spinach and ricotta are served individually

Thermomix Pumpkin, Ricotta and Spinach Pasta Bake

Golden chickpea curry is served on fluffy white rice, topped with cashews and fresh red chilli

Thermomix Chickpea and Cashew Nut Curry