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Chilli Con Carne with Quinoa

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Chilli Con Carne with Quinoa

Chilli Con Carne with Quinoa
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 5
  • 1¼ c quinoa
  • ½ T multi-purpose oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 medium stalk celery, finely chopped
  • 1 t cumin powder
  • ¼ t ground cinnamon
  • 1 bay leaf
  • 1 t chilli powder (start with ½ t to test the strength)
  • 1 medium carrot, finely grated
  • 1 red pepper, diced into small pieces
  • 2 large tomatoes, finely chopped
  • 400gm can tomato puree
  • 400gm can black beans, drained and rinsed
  • 400gm can red kidney beans, drained and rinsed
  • 400gm can cannellini beans, drained and rinsed
  • ½ t salt
  • a good grinding of black pepper
  • 3 c lettuce, sliced
  • 1-2 avocados, sliced
  • ½ cucumber, sliced finely
  • ¼ c mint, finely chopped
  • 1 packet of wholemeal pita pockets (optional)
  1. Place 2½ cups of water and the quinoa into a large pot, cover and bring to the boil, turn down and simmer for 10 minutes. Set aside.
  2. Heat the oil in a large pot over a medium heat, add the onion, garlic and celery and cook for 2-3 minutes until soft. Add the cumin powder, cinnamon, bay leaf and ½ t chilli to start off with. Cook for one minute until fragrant.
  3. Add the carrot, red pepper, tomatoes, tomato puree, black beans, red kidney beans and cannellini beans. Bring to a gentle simmer, stirring frequently to combine the flavours and lifting any extra goodness that might have stuck to the bottom of the pan. Simmer for 10-15 minutes until completely heated through and the flavours have combined. Season with salt and pepper and add additional chilli if desired.
  4. While the chilli con carne is cooking, prepare the salad ingredients.
  5. Remove the bay leaf and serve the Chilli Con Carne with a spoonful of quinoa and salad on the side.
  6. Note: If using pita pockets, toast in the toaster and when ready to serve, using a sharp knife, cut the pita breads in half. Then lay the sliced cucumber on the inside of the pita pocket, add some sliced lettuce, a large spoonful of bean mixture and finish off with some avocado and chopped herbs.

By | 2017-03-20T03:26:37+13:00 December 9th, 2015|Gluten Free, Mains, Vegetarian|0 Comments

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