Great Northern Chili

    2 hours 10 minutes

    A delicious vegan adaptation of a one pot chili with quinoa.

    Victoria, Australia
    1 person made this

    Serves: 4 

    • 2 brown onions, chopped
    • 1 large red capsicum, chopped
    • 1 large green capsicum, chopped
    • 6 cloves garlic, finely chopped
    • 2 1/2 cups dried Great Northern beans, soaked overnight
    • 6 cups vegetable stock
    • 1 teaspoon dried chili flakes
    • 2 teaspoons dried cumin
    • 2 teaspoons smoked Hungarian paprika
    • 1 tablespoon raw cocoa powder
    • 1 large can crushed tomatoes
    • 1/2 teaspoon Tabasco sauce
    • 1 1/2 cups frozen corn
    • 1/2 cup quinoa

    Preparation:20min  ›  Cook:1hour50min  ›  Ready in:2hours10min 

    1. Heat a large heavy based pot brushed lightly with oil then add the onions and cook, stirring, for 5 minutes. Add the capsicums and cook, stirring, for another 3 minutes. Add the garlic and cook for another minute.
    2. Add the Great Northern beans, stock, spices, cocoa, tomatoes and Tabasco sauce. Bring to a boil and cook for 5 minutes. Reduce the heat, cover and cook gently, stirring occasionally until the beans are cooked, about 1 1/4 hours. Add more stock if it is getting too dry.
    3. When the beans are tender, add the corn and quinoa. Cook, stirring occasionally, for a further 20 minutes.
    4. Serve with brown rice or freekeh.


    Beans may be cooked with the stock in a pressure cooker for 18 minutes without soaking to speed up the process. Other dried beans may be substituted.

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    Reviews in English (1)


    Delicious, full of flavour and not too hot.  -  30 Dec 2014