Jul 28, 2017

We love Mexican food, and this healthy chilli dish as a great healthy substitute for more conventional chilli. It uses veggies, beans and quinoa, and both vegetarians and meat lovers should enjoy it.

You’ll get about eight servings from this recipe.

 What You’ll Need:

One cup of water, boiling

One chopped onion

Half a cup of quinoa

Half of a chopped red capsicum

Half of a green chopped capsicum

A whole chopped yellow capsicum

Two cloves of minced garlic

Half a cup of vegetable stock

One can of kidney beans

A can of black beans

Two cans of sliced tomatoes, with juice

Open sliced jalapeno pepper

One cup of corn

A quarter teaspoon of cayenne pepper (you can add more if you like it spicier)

One and a half teaspoons of oregano dried

Two teaspoons of chilli powder

One and a half teaspoons of ground cumin

A pinch of salt and pepper

 

Directions:

Combine the water and quinoa in a medium pot. Warm on medium heat until the water has been absorbed. That should take about 15 minutes. Then set the pot aside.

Warm the olive oil in a large pot on high heat. Mix in the onion and cook together for another five minutes, then stir in the capsicum, garlic and jalapeno for about ten minutes. They should be tender by then.

Next, you can add in the kidney beans, black beans, vegetable stock. Tomatoes and corn. Sir them into the quinoa that you cooked earlier, and then add your seasoning. That’s the oregano, salt, pepper, chilli powder and cumin.

Let all of that simmer for 30 minutes and serve the chilli warm.

We love Mexican food, and this healthy chilli dish as a great healthy substitute for more conventional chilli. It uses veggies, beans and quinoa, and both vegetarians and meat lovers should enjoy it.

You’ll get about eight servings from this recipe.

 What You’ll Need:

One cup of water, boiling

One chopped onion

Half a cup of quinoa

Half of a chopped red capsicum

Half of a green chopped capsicum

A whole chopped yellow capsicum

Two cloves of minced garlic

Half a cup of vegetable stock

One can of kidney beans

A can of black beans

Two cans of sliced tomatoes, with juice

Open sliced jalapeno pepper

One cup of corn

A quarter teaspoon of cayenne pepper (you can add more if you like it spicier)

One and a half teaspoons of oregano dried

Two teaspoons of chilli powder

One and a half teaspoons of ground cumin

A pinch of salt and pepper

 

Directions:

Combine the water and quinoa in a medium pot. Warm on medium heat until the water has been absorbed. That should take about 15 minutes. Then set the pot aside.

Warm the olive oil in a large pot on high heat. Mix in the onion and cook together for another five minutes, then stir in the capsicum, garlic and jalapeno for about ten minutes. They should be tender by then.

Next, you can add in the kidney beans, black beans, vegetable stock. Tomatoes and corn. Sir them into the quinoa that you cooked earlier, and then add your seasoning. That’s the oregano, salt, pepper, chilli powder and cumin.

Let all of that simmer for 30 minutes and serve the chilli warm.