Quinoa chilli with avocado & coriander

Pack in the nutrients with this meat-free chilli. It delivers five of your 5-a-day and is low in fat

  • Prep:10 mins
    Cook:45 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 565
  • fat 21g
  • saturates 4g
  • carbs 63g
  • sugars 21g
  • fibre 20g
  • protein 22g
  • salt 0.4g


  • 1 tbsp rapeseed oil
  • 1 large onion, sliced
  • 2 large garlic cloves, chopped
  • 1 green pepper, chopped
  • ½-1 tsp smoked paprika
  • ½-1 tsp chilli powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 400g can chopped tomatoes
  • ½ tsp dried oregano
  • 2 tsp vegetable bouillon powder (check the label if you’re vegan)
  • 80g quinoa, rinsed under cold water
  • 400g can black beans, drained and rinsed
  • generous handful of coriander, chopped
  • 2 tbsp bio yogurt or coconut yogurt (optional)
  • 1 small avocado, stoned, peeled and sliced


  1. Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.

  2. Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.

  3. Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

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