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Quinoa Chilli served in a bowl with rice

Quinoa Chilli

  • Author: caroline
  • Total Time: 40 minutes
  • Yield: 1 1x
  • Diet: Vegan


This vegan quinoa chilli is so delicious that vegans, vegetarians and meat lovers alike will love it! This is also a great recipe for batch cooking!

The default recipe serves one.


  • 1 tsp olive oil
  • 1/4 onion, diced
  • 1/2 red pepper, diced
  • 1 clove garlic, finely chopped
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp smoked paprika
  • 50g (1/3 cup) uncooked quinoa
  • 100g (7oz) chopped tomatoes
  • 110g (8oz) tinned kidney beans, drained and rinsed
  • 85ml (1/3 cup) vegetable stock

To serve (optional)

  • few sprigs coriander
  • 1/4 avocado, diced


1. Heat the olive oil over a medium-high heat and, when hot, add the onion and red pepper. Cook for around 4 minutes until softened and then add the garlic and cook for a further minute. 

2. Stir in the spices and stir around the pan for 10-15 seconds before adding the chopped tomatoes, kidney beans, stock and quinoa. Season well.

3. Bring to a simmer and then reduce the heat to low. Cover and cook for 20-25 minutes. The quinoa should be cooked but there should still be a bit of a glistening sauce over the mixture.

4. Serve with the diced avocado and coriander on top


  1. Calorie information does not include toppings
  2. You can substitute the kidney beans for black beans, or use half and half.
  3. This is particularly good served with some basmati rice, spooned over nachos or in a burrito or tacho – yum!
  4. Feel free to use whatever type of uncooked quinoa you like/have in.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Hob
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 350
  • Fat: 7.5g
  • Carbohydrates: 53g
  • Protein: 15g

Keywords: dinner, mexican, chilli, quinoa, vegetarian, vegan, healthy