Serve your family a wholesome and warming vegan meal with this recipe for a black bean, corn and quinoa chilli

Serves 6


black bean corn quinoa chilli



  • 1 tbsp olive oil
  • 60g (½ cup) chopped onions
  • 1 red pepper
  • 1 clove garlic, minced
  • 750ml (3 cups) vegetable broth
  • 1 tin chopped tomatoes
  • 170g (1 cup) uncooked quinoa
  • ½ tsp sea salt
  • 1 tsp chilli powder
  • A pinch of cayenne pepper
  • 1 tsp ground cumin
  • 375g (1½ cups) sweetcorn
  • 1 can black beans, drained and rinsed



  1. Sauté the onion and red pepper with olive oil for about 5 minutes, over a medium heat, until the onion is soft. Add garlic and cook for an additional minute.
  2. Stir in the vegetable broth, tinned tomatoes, quinoa, salt, chilli powder, cumin, and cayenne pepper and simmer for 20 minutes over medium heat until the quinoa softens.
  3. Add sweetcorn and black beans, stir occasionally for 5 minutes until cooked through.
  4. Serving suggestion: enjoy with tortilla chips and guacamole.


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