Quinoa Chilli Con Carne

    1 hour 5 minutes

    The beef bean and quinoa chilli con carne has the flavours of onion, garlic, chilli powder, jalapeno chilli, green capsicum, red capsicum, zucchini and corn.

    189 people made this

    Serves: 8 

    • 1 cup uncooked quinoa, rinsed
    • 2 cups water
    • 500g premium beef mince
    • 1 tablespoon olive oil
    • 1 onion, diced
    • 4 cloves garlic, minced
    • 1 jalapeno chilli, seeded and minced
    • 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 teaspoon dried oregano leaves
    • 1 teaspoon dried parsley
    • 1 pinch salt and ground black pepper, to taste
    • 1 cup frozen corn kernels, thawed
    • 1/4 cup fresh coriander, chopped

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    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.
    2. Heat a large frying pan over medium-high heat and stir in the mince. Cook and stir until the beef is crumbly, evenly browned and no longer pink. Drain and discard any excess grease; set beef aside.
    3. Heat the olive oil in a saucepan over medium heat. Stir in the onion, garlic and jalapeno chilli; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chilli powder and cumin; cook 1 minute more to release the flavour of the spices. Stir in the tomatoes, black beans, green capsicum, red capsicum, zucchini, oregano and parsley. Season to taste with salt and black pepper. Simmer until the capsicum are tender, about 20 minutes.
    4. Once the red and green capsicum are tender, stir in the quinoa, beef mince and corn. Return to a simmer then cook 5 minutes to reheat. 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 (168)


    Perfect amount of chilli in this recipe. I added in some tomato paste and used kidney beans instead of black beans. Pretty easy to pull together.  -  31 Oct 2012


    I LOVED this. I doubled the recipe so I could take dinner to a friend as well and it turned out to be a HUGE pot of food enough to feed both of our families dinner twice with more for a lunch as well! Because kids were going to be eating it I skipped the jalepeno and only added half the chili powder. It was not spicy at all, but it was still full of flavor! I did have to add some liquid, and I used a can of chicken broth (or half a can for a single recipe). I will definitely be making this again. EDIT: Now that I have made this a second time I will say that I believe that the flavor is much improved by cooking the quinoa in chicken broth (or vegetable broth if you prefer) instead of water. I think I did this without even thinking about it the first time because I almost always do when cooking grains. This time I didn't bother with it, and the flavor was not as good. I remedied it by dissolving some "Better than Bouillon" in a couple of tablespoons of water and stirring this into the finished chili.  -  22 Mar 2011  (Review from Allrecipes USA and Canada)


    Wow, so good (we love quinoa), I omitted the zucc (didn't have one) and the meat and added a can of V8 as it was quite dry. Excellent flavour and left overs for lunches! We will make this at least once a month, thanks for the recipe.  -  27 Apr 2011  (Review from Allrecipes USA and Canada)