Smokey Bean Chilli with Quinoa

Smokey Bean Chilli with Quinoa


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This nutritious bean chilli stew gets its smoky flavour from BBQ sauce, for a healthy and delicious meal.

Serves: 4 

  • Bean Chilli
  • 2 tablespoons olive oil
  • 2 medium onions, sliced
  • 1 yellow capsicum
  • 1 medium sweet potato, peeled and cubed
  • 1 teaspoon plain flour
  • 1 (400g) tin chopped tomatoes
  • 1 (400g) tin 4 mix beans, washed and drained
  • 2 tablespoons BBQ sauce
  • 600ml cold water
  • salt and ground pepper, to taste
  • Quinoa
  • 150 grams Quinoa, rinsed
  • 1 ripe avocado, halved, stone removed, flesh scooped out
  • 1 lime, juice only
  • 4 spring onions, finely diced
  • salt and ground pepper, to taste
  • To Serve
  • sour cream

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. Bean Chilli: Heat the oil in a large saucepan over a medium heat then add the onions and fry for 2-3 minutes or until lightly brown.
  2. Add capsicum and sweet potato then fry for an additional 3-4 minutes. Sprinkle flour over sweet potato mix and fry for 30 seconds.
  3. Add the chopped tomatoes, beans,BBQ Sauce and water to the saucepan. Bring to the boil, cover and simmer for 18-20 minutes, stirring regularly until the vegetables are tender. Add water if mixture begins to dry out, taste and season to taste.
  4. Quinoa: Half-fill a saucepan with water and bring to the boil. Add the quinoa, stirring regularly. Simmer for 12-15 minutes until tender.
  5. Cut the avocado into chunks and drizzle with lime juice.
  6. Drain the quinoa and place into a large serving bowl. Allow it to stand for 3-5 minutes, then fluff with a fork. Mix in the avocado and spring onions. Season with salt and pepper.
  7. To Serve: Spoon the chilli stew on top of the quinoa, add sour cream to serve.

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