Serves 4
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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.


  • 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
Rinse quinoa well; drain.

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.


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.

Serve chilli topped with coriander.

TIP Serve with guacamole, corn chips, sour cream and lime cheeks

Photo: bauersyndication.com.au

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