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Serves 4

Bean and Quinoa Chilli

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.


  • 1 tsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 2 tbsp tomato puree
  • 500ml water
  • 100g quinoa
  • 1 can black beans (rinsed and drained)
  • 1 can kidney beans (rinsed and drained)
  • 200g spinach
  • 2 tbsp lime juice
  • 200g avocado
  • 2 tbsp coconut yoghurt
  • 100g cashews
  • 15g fresh coriander


  • In a medium saucepan, heat up the oil until hot, then add the onion and garlic. Cook for a few minutes until the onion starts to soften.
  • Add the spices and cook for a further minute. Then, add the tomato puree and stir for an additional minute.
  • Add in the water and the quinoa. Bring the heat down to a simmer and simmer for 15 minutes.
  • Add both beans, spinach, and lime juice. Cook for a further 4 minutes. Add a little water if the mixture is too thick.
  • Serve and top with chopped avocado, coconut yoghurt, cashews, and fresh coriander.
  • Kcal: 574
  • Protein: 22g
  • Fats: 31g
  • Carbs: 42g
  • Fibre: 20g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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