Veggie Chilli

If you’re looking for a meal idea that uses fresh ingredients and still full of flavour then this is the one for you.  I’m not the biggest fan of mince beef so when I’m cooking chilli for myself I’ll pack it full of vegetables and quinoa instead.  It’s a really quick and easy dish to make and leftovers last up to 3 days in the fridge. Try this at home and let me know what you think!


1 red pepper

1 green pepper

2 cloves of garlic

2 red chillies

1 green chilli

1 onion

2 cups of quinoa

1 cup of black beans

5 small mushrooms (you can add more or less depending on your love for them)

1 tin of chopped tomatoes

1 tbsp of cayenne pepper

1 tbsp of paprika

A sprinkling of chilli flakes if you like it spicy


Place the quinoa and black beans in two separate saucepans and cover with water and boil for at least 40 minutes. Keep going back to check every 10 minutes, add more water if needed.

While the quinoa and black beans are boiling, chop all the vegetables and crush the garlic.

In a heated pan, add oil and leave for 1 minute. When the oil is hot add the onion, garlic and chillies, cook for 3 minutes before adding the peppers, mushrooms and tinned tomatoes.  Once all the veg is soft, turn the heat down on the pan until the quinoa has expanded and the black beans feel soft.

Add the quinoa, black beans and remaining spices to the pan and cook for an extra 5 minutes.  Taste to ensure the chilli is the level of spiciness that you enjoy, if not then add some chilli flakes and season with a pinch of salt and pepper.

veg chilli 2

Serve with guacamole and a nice cool beer and enjoy!


Katie x

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