Quinoa Black Bean & Corn Chili

No matter what time of year it is, I always find comfort in a bowl of chilli: the warming spices, enjoyed curled up beside a roaring fire, or under a blanket on a cool summer’s evening, gazing up at the stars… Semi-romantic in description, granted, but this bowl of chilli undeniably has a hug-in-a-bowl quality about it. Feel free to add in more veggies (I just stuck with the basics to avoid any chopping, and it’s already loaded with a wonderful variety of plant-sourced goodness).

Quinoa Black Bean & Corn Chili image
  • Servings:
  • 4
  • Preperation Time:
  • 5 minutes
  • Cooking Time:
  • 30 minutes

How to Make it

  • Place the quinoa and 375ml of water in a pot. Bring to the boil, turn down the heat, and simmer for 15 minutes.
  • Add the oil to a separate large pot, over a medium heat. Once hot, add the red onion and garlic. Fry for 5 minutes.
  • Add the spices and herbs, passata, chopped tomatoes, and remaining 125ml of water to the this large pot, bring to the boil, and reduce to a simmer.
  • Stir in the beans, sweetcorn, and cooked quinoa. Add in the dark chocolate. Leave to simmer for a further 10 minutes to thicken up.
  • Season to taste with salt. Add the juice of one lime and stir through before serving.
  • Serve topped with chunks of ripe avocado and a healthy dollop of dairy-free yogurt.