Chilli Con Quinoa

    1 hour

    Vegetarian chilli with quinoa, black beans, zucchini and capsicum is a great alternative to traditional chilli con carne (which is Spanish for chilli with meat).

    376 people made this

    Serves: 10 

    • 1 cup uncooked quinoa, rinsed
    • 2 cups water
    • 1 tablespoon vegetable oil
    • 1 onion, diced
    • 4 cloves garlic, diced
    • 1 tablespoon chilli powder
    • 1 tablespoon ground cumin
    • 2 (400g) tins crushed tomatoes
    • 2 (400g) tins black beans, rinsed and drained
    • 1 green capsicum, diced
    • 1 red capsicum, diced
    • 1 zucchini, diced
    • 1 jalapeno chilli, seeded and minced
    • 1 tablespoon chilli paste
    • 1 teaspoon dried oregano
    • 1 pinch salt and ground black pepper, to taste
    • 1 cup frozen corn
    • 1/4 cup fresh coriander, chopped

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover then simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes; set aside.
    2. Meanwhile, heat the vegetable oil in a large saucepan over medium heat. Stir in the onion and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chilli powder and cumin; cook and stir 1 minute to release the flavours. Stir in the tomatoes, black beans, green capsicum, red capsicum, zucchini, jalapeno chilli, chilli paste and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat then reduce heat to medium-low, cover then simmer 20 minutes.
    3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat then stir in the coriander to serve.

    Black Beans

    You can find tinned black beans in the organic section of the supermarket, in a health food shop or if you prefer, you can buy them dry at places like bin inn and soak them overnight.

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    Reviews in English (304)


    Very good recipe but HOT HOT HOT. Leave out the chilli paste if you aren't a fan of very hot dishes.  -  01 Aug 2012


    Wow, why has no one tried and rated this recipe yet? Yay! I am first! :D This is an absolute EXCELLENT Vegetarian Chili option! with the inclusion of the quinoa, you do not miss the meat and it is SO healthy for you. I made a couple changes, I used vegetable broth to cook my quinoa in as opposed to water (I always do and it lends a nice flavour to the quinoa), and used red quinoa as I prefer that over the plain. I also used Ground Chipotle Chili Powder instead of regular chili powder as I love the smoky flavour it brings to the dish. To make this even more healthy and to cut out as much sodium as possible, I used dried beans (re-hydrated) and instead of the canned/crushed tomatoes, I chopped up 4 large roma tomatoes, oops, one more, I left out the zucchini as I am not a fan of that vegetable. Otherwise, followed the recipe exactly with all the other ingredients and it is spicy with the inclusion of the jalapeno and the chipotle, so adjust to your liking if you are not a fan of too much heat. This does make a large pot worth, so I just divided it up into 2 cup portions and froze them, these will make great meals on the fly, just serve with some cornbread or a salad! Thanks Shauna for the great recipe! a clear winner here! :D  -  23 Mar 2011  (Review from Allrecipes USA and Canada)


    While I have been using this website for years, this is the first recipe I have ever reviewed. This chili deserves it! The only thing I did differently was to add an extra can of tomato sauce because I wanted a saucier chili. This was my first attempt at cooking with quinoa, so I was a bit worried that I wouldn't like the texture of it in chili. But it was wonderful. It blended right in and added a heartiness to the dish. Great recipe! I will be making this again and again.  -  27 Mar 2011  (Review from Allrecipes USA and Canada)