Quinoa, black bean and chipotle chilli

Set and forget for a tasty vegie meal.

  • 3 hrs 15 mins cooking
  • Serves 4
  • Print
This tasty vegetarian chilli is full of the goodness of black bean and quinoa. Serve with corn chips and guacamole for a tasty vegetarian meal.


  • ½ cup (100g) tri-colour quinoa
  • 1 tablespoon olive oil
  • 1 medium onion (150g), chopped finely
  • 1 medium red capsicum (200g), chopped finely
  • 1 medium green capsicum (200g), chopped finely
  • 3 cloves garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • ½ teaspoon mexican chilli powder
  • 375 grams bottled chipotle thick and chunky salsa
  • 2½ cups (625ml) vegetable stock
  • 800 canned black beans, drained, rinsed
  • 2 trimmed corn cobs (500g), kernels removed
  • ½ cup fresh coriander sprigs


  • 1
    Rinse quinoa well; drain.
  • 2
    Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion, capsicum and garlic, stirring, for 5 minutes or until vegetables soften. Add cumin, oregano and chilli; cook, stirring, for 1 minute or until fragrant.
  • 3
    Add quinoa, salsa, stock and beans; stir to combine. Cook, covered, on low setting, for 2½ hours.
  • 4
    Add corn kernels to cooker; cook, covered, on high, for 30 minutes or until corn is tender. Season to taste.
  • 5
    Serve chilli topped with coriander.


Serving suggestion Serve with guacamole, corn chips, sour cream and lime cheeks

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