Quinoa Chili Recipe

Ingredients

• 1 tablespoon (15 ml)vegetable oil
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 2 tablespoonschilli powder
• 1 medium (chopped; approximately 150 g, or 240 ml)onion
• 1 mediumjalapeño, deseeded and chopped
• 2 clovesgarlic, minced
• 2 cans, 425 g each (15 oz each), drained and rinsedblack beans
• 1 can, 425 g (15 oz), drained and rinsedred kidney beans
• 1 can, 794 g (28 oz)diced tomatoes
• 1 can, 425 g (15 oz)tomato sauce
• 115 g (⅔ cup), rinsed thoroughlyuncooked quinoa
• 240 g (1½ cups)sweetcorn kernels, fresh, canned or frozen
• 480 ml (2 cups)vegetable stock or water
• 1 teaspoonkosher salt
• ½ teaspoonground black pepper
• 1ripe avocado, cut into small cubes
• 55 g (½ cup)cheddar cheese, shredded
• 75 g (½ cup)red onion, chopped
• 60 ml (4 tablespoons)soured cream
• 30 g (¼ cup)radishes, thinly sliced

Instructions

1. 1

   Toast the spices

   For the hob method, warm the vegetable oil in a heavy-based pot over a medium heat. Add the cumin, coriander and chilli powder, then stir constantly for 1 minute.

2. 2

   Soften the vegetables

   Stir in the onion and jalapeño and cook for 5–7 minutes, until the onion is translucent.

3. 3

   Add the garlic

   Mix in the minced garlic and cook, stirring continuously, for 30 seconds.

4. 4

   Add the main ingredients

   Add both types of beans, the diced tomatoes, tomato sauce, quinoa and sweetcorn.

5. 5

   Pour in stock

   Add the vegetable stock and stir gently to combine.

6. 6

   Bring to the boil

   Raise the heat to medium-high and cover the pot. Bring the chilli to a boil; this should take 8–10 minutes.

7. 7

   Simmer the chilli

   Turn the heat down to low and simmer for 10–15 minutes, stirring a few times as it cooks.

8. 8

   Add the toppings

   Serve with your preferred toppings, such as avocado, radishes, coriander and sliced jalapeños.

9. 9

   Mix slow cooker

   For the slow cooker method, put all the ingredients in the cooker bowl and mix well.

10. 10

    Cook slowly

    Cook on the low setting for 4–5 hours or on the high setting for 3–4 hours.

11. 11

    Sauté the aromatics

    For the Instant Pot method, select the sauté function and add the oil. Once warm, add all the spices, onion and jalapeño and sauté for 2–3 minutes.

12. 12

    Cook the garlic

    Stir in the minced garlic and cook for about 30 seconds.

13. 13

    Combine the chilli

    Add the beans, diced tomatoes, tomato sauce, quinoa, sweetcorn, vegetable stock, salt and pepper. Stir until everything is combined.

14. 14

    Pressure cook

    Secure the lid, press the manual button and cook on the high-pressure setting for 10 minutes.

15. 15

    Release the pressure

    Let the pressure release naturally for 10 minutes. Then switch the vent to release any remaining pressure, and serve.

What is quinoa chilli?

Chilli is a spiced stew associated with Mexican and Tex-Mex cooking, commonly made with beans, tomatoes and chilli seasoning. This meat-free version uses quinoa alongside black beans and kidney beans for a substantial, spoonable meal.

Quinoa: It cooks directly in the pot, absorbing some of the tomato and stock as it softens. Rinsing it first helps remove its naturally bitter coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 259 calories, 8g protein, 29g carbs, 14g fat.

The quinoa, beans and sweetcorn contribute most of the carbohydrates, while the oil, avocado, cheddar and soured cream supply much of the fat. Beans and quinoa also contribute protein. For a balanced plate, serve a bowl with extra vegetables or salad and choose the toppings to suit your appetite.

Build flavour from the start

Toasted spices: Warming the cumin, coriander and chilli powder in oil for a minute helps bring out their aroma. Keep stirring so they bloom without catching on the bottom of the pot.

Aromatics: Give the onion and jalapeño time to soften before adding the garlic. The short garlic cooking time helps it become fragrant without burning.

Choose your cooking method

Hob: The pot method starts by sautéing the aromatics, then brings the mixture to a boil before simmering. Stir a few times during the simmer so the quinoa cooks evenly.

Slow cooker: Mix all the ingredients in the cooker bowl and use the low or high setting for the times given. Instant Pot: Sauté the spices and vegetables first, then pressure cook the combined ingredients for 10 minutes.

Check the texture

Quinoa: Look for grains that have softened and opened up as they cook. If you want to check doneness, taste a spoonful from the centre of the pot.

Chilli: The beans and tomatoes make this a thick, stew-like dish. Stir before serving, since the ingredients can settle while cooking.

Finish with fresh toppings

Creamy toppings: Avocado, cheddar and soured cream add richness to each bowl. Add them when serving rather than cooking them into the chilli.

Fresh toppings: Chopped red onion and sliced radishes bring a crisp contrast. Coriander or sliced jalapeño are also suggested serving options in the method.

Make it a meal

The beans, quinoa and sweetcorn make the chilli substantial on its own. Serve it with a crisp green salad or steamed vegetables if you want something fresh alongside.

For a heartier table, offer bread or rice as an extra accompaniment, and let everyone add toppings to their own bowl.

Recipe notes & tips

• Rinse the quinoa thoroughly before adding it to the pot.
• Stir the spices constantly while they toast so they do not scorch.
• Drain and rinse the tinned beans before measuring them into the chilli.
• Stir the pot a few times during the hob simmer to help the quinoa cook evenly.
• Set out the toppings separately so each person can finish their own bowl.

Variations

• Adjust the heat: Use less jalapeño for a milder chilli or add sliced jalapeño at the table for more kick.
• Use water: Replace the vegetable stock with water if that is what you have to hand.
• Swap the sweetcorn: Use fresh, canned or frozen kernels as listed in the recipe.
• Add coriander: Scatter chopped coriander over the bowls when serving.
• Change the toppings: Offer the avocado, cheddar, soured cream, red onion and radishes in separate dishes.

Common mistakes to avoid

• Skipping the quinoa rinse: Rinse it thoroughly before cooking to wash away its bitter coating.
• Scorching the spices: Stir them constantly for the full 1 minute and keep the heat at medium.
• Burning the garlic: Add it after the onion and jalapeño have softened, and cook it for only 30 seconds.
• Leaving the pot unstirred: Stir the chilli a few times during the 10–15-minute simmer to help it cook evenly.
• Releasing pressure too soon: Allow a 10-minute natural release before venting the remaining pressure.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days, or freeze portions for later. Reheat until piping hot, adding a splash of water if the chilli has thickened; add fresh toppings just before serving.

Frequently asked questions