Southwest Vegetarian Chilli

Try our Mexican Style Eggs, find the recipe and instructions here.

This vegetarian chilli recipe is easy to prepare, it will keep you full and warm, and will deliver the nutrition your body needs in one dish. Whilst there’s no meat, it’s prepared with quinoa and loaded with vegetables. The corn, chilli powder, cumin, garlic and onions will add that Southwest flavour you’re looking for.

Serves: 4
  • 2 ¼ cups vegetable broth
  • ½ cup uncooked quinoa, rinsed if not pre-rinsed
  • 1 tin (400g) black beans
  • 1 tin (400g) diced tomatoes
  • 2 cups frozen sweetcorn
  • 1 green capsicum, chopped
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. chilli powder
  • 1 ½ tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • 1 tsp. oregano
  • Toppings: chopped green onion, avocado slices

Place all ingredients in a crock pot and stir to combine. Cook on high for 2 ½ to 3 hours, or on low for 5 to 6 hours; check the last hour or so and add liquid as needed. Makes 6 servings.

Nutrients per serving:
Energy (kcal) Protein (g)
Per serving 540 30