Serves 8

Ingredients:

  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1 green pepper, chopped
  • 1 cup celery, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tomatoes, cored and diced
  • 1 cup carrots, diced
  • 400g black beans, canned, drained
  • 400g canned chopped tomatoes
  • 1 tbsp chilli powder
  • 1 tbsp dried parsley
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 onions, chopped

Method:

  1. Combine quinoa and water in saucepan, cover and bring to a simmer over medium heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from heat and let stand for about 10 minutes.
  2. Meanwhile, heat oil in a saucepan; add onion, green pepper, celery and jalapeno. Sauté for 7 minutes over medium heat.
  3. Stir in fresh tomatoes and carrots and sauté 3 to 4 minutes.
  4. Stir in beans, chopped tomatoes, and seasonings; cook about 25 minutes over low heat.
  5. Ladle chilli into bowls and top with onions if desired.