Quinoa, Black Bean & Chipotle Chilli

Meatless Mondays feel a lot less dull when you switch things up with a fiery quinoa, black bean and chipotle chilli – a Mexican-inspired dish that features capsicums, corn, and more. While mouth-watering, it's loaded with healthful ingredients, and makes for a tasty vegetarian meal with corn chips or guacamole.

Yield: Serves 4
Prep Time: 20 mins
Cook Time: 195 mins
Difficulty Level: 4/5

Ingredients

• ½ cup (100 g) tri-colour quinoa
• 1 tbsp olive oil
• 1 medium onion (150 g), chopped finely
• 1 medium red capsicum (200 g), chopped finely
• 1 medium green capsicum (200g), chopped finely
• 3 cloves garlic, crushed
• 2 tsps ground cumin
• 2 tsps dried oregano
• ½ tsp Mexican chilli powder
• 375 g bottled chipotle thick and chunky salsa
• 2½ cups (625 ml) vegetable stock
• 800 canned black beans, drained, rinsed
• 2 trimmed corn cobs (500 g), kernels removed
• ½ cup fresh coriander sprigs

Steps

Rinse quinoa well; drain.

02. Heat oil in a 4.5-litre (18-cup) slow cooker on sear (high) setting; cook onion, capsicum and garlic, stirring, for 5 mins or until vegetables soften. Add cumin, oregano and chilli; cook, stirring, for 1 min or until fragrant.

03. Add quinoa, salsa, stock and beans; stir to combine. Cook, covered, on low setting, for 2½ hrs.

Add corn kernels to cooker; cook, covered, on high, for 30 mins or until corn is tender. Season to taste.

05. Serve chilli topped with coriander.

TIP Serve with guacamole, corn chips, sour cream and lime cheeksPhoto: bauersyndication.com.au