Vegie chilli has been a staple in my diet since I stopped buying meat, and once I discovered how amazing the addition of quinoa is in creating a hearty ‘meat-like’ texture, I haven’t gone back.
- 2 tbsp olive oil
- 2 brown onions, diced
- 2 zucchini (courgettes), diced
- 1 small capsicum (bell pepper), diced
- 4 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- ½ tsp chilli powder, or to taste
- 2 tsp dried oregano
- 3 400 g (14 oz) tins black beans, drained
- 500 ml (17 fl oz/2 cups) vegetable stock
- 100 g (3½ oz/½ cup) uncooked quinoa
- 2 400 g (14 oz) tins chopped tomatoes
- ½ bunch coriander (cilantro), chopped
- hot chilli sauce, to taste (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat the olive oil in a large, heavy-based pot over medium heat. Add the onions and cook for 10 minutes, stirring every minute or so until they’re golden brown.
- Add the zucchini, capsicum (and any other veggies you’re using), garlic and spices and cook for a further 10 minutes. It’s important not to stir too much - only when the veggies on the bottom are browning.
- Stir the beans through. Add the stock, quinoa and tomatoes and bring to the boil. Reduce the heat to low and simmer for at least 30 minutes, stirring occasionally to prevent the mixture sticking to the pot.
- To finish, turn off the heat and stir the fresh coriander through, plus lots of pepper and salt to taste - and a splash of chilli sauce if you’d like a bit of heat.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99