Name: Quinoa, black bean and chipotle chilli
Cook time: 195 min
Total time: 195 min
Yield: 4
Ingredients: 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

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.

Looking for more Mexican-inspired vegetarian meals or slow cooker meals for your slow cooker?

Ingredients

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

Method

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
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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