Black bean, kidney bean and quinoa chilli

black bean kidney bean quinoa chilli recipe image

Black bean, kidney bean and quinoa chilli recipe recipe

Such a good chilli recipe, especially with the toppings. We love the coconut yoghurt on top. There’s a lot of ingredients but it’s really quick and simple to bash together.

SERVES 4

Ingredients

  • 1 tsp olive oil
  • 1 onion
  • 1 clove garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1 tbsp tomato puree
  • 250ml water
  • 50g quinoa
  • 200g canned black beans (rinsed and drained)
  • 200g canned kidney beans (rinsed and drained)
  • 200g spinach
  • 1 tbsp lime juice
  • 100g avocado
  • 1 tbsp crème fraîche (or you can use coconut yoghurt)
  • 60g cashews
  • 10g fresh coriander

Directions

  • In a medium saucepan heat up the oil until hot and then add the onion and garlic and cook for a few minutes until the onion starts to soften.
  • Add the spices and cook for a further minute and then add the tomato puree and stir for a further minute.
  • Add 250ml of water and the quinoa and bring the heat down to a simmer and simmer for 15 minutes.
  • Add both beans, spinach and lime juice and cook for a further 4 minutes. You can add a little water if this is too thick.
  • Take off the heat and divide between 2 dishes. Top with chopped avocado, crème fraîche, cashews and fresh coriander.

Black bean, kidney bean and quinoa chilli recipe chart
PER SERVING
  • Kcal: 406
  • Protein: 15g
  • Fats: 22g
  • Carbs: 27g
  • Fibre: 14g