Black Bean and Quinoa Chili


Tenina Holder

Posted September 3, 2020 (Last updated January 12, 2022)



Total Time




Vegetarian Chilli with a kick. With Quinoa, black beans and delicious heat from chipotle chillies


  • Red onion icon
    Red onion2halved
  • Feta cheese icon
    Feta cheeseas neededdiced
  • Avocado icon
    Avocadoas neededdiced
  • Cilantro icon
    Cilantroas neededdiced
  • Lime icon
    Limeas neededcut into wedges
  • Water icon
    Wateras needed
  • Garlic clove icon
    Garlic clove4
  • Extra virgin olive oil icon
    Extra virgin olive oil25 g
  • Coriander seeds icon
    Coriander seeds1 teaspoon
  • Cumin seeds icon
    Cumin seeds1 teaspoon
  • Mixed vegetables icon
    Mixed vegetables700 g
  • Canned diced tomatoes icon
    Canned diced tomatoes800 g
  • Quinoa icon
    Quinoa80 g
  • Tomato paste icon
    Tomato paste50 g
  • Coconut sugar icon
    Coconut sugar40 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas needed
  • Chipotle chili icon
    Chipotle chili2
  • Adobo sauce icon
    Adobo sauce1 tablespoon
  • Ear of corn icon
    Ear of corn1
  • Dried black beans icon
    Dried black beans150 g
  • Steamed rice icon
    Steamed riceas needed

  • 1. Add dried black beans and water to a clean medium bowl
  • 2. Soak - approx 2 hr
  • 3. Drain and rinse
  • 4. Transfer beans to the simmering basket and insert the basket in the TM5 bowl
  • 5. Fill TM5 bowl with enough water to just cover the beans
  • 6. Cook for 20 min, 100°C, speed 3
  • 7. Remove beans from TM5 bowl and discard water
  • 8. Place onions, garlic, EVOO, coriander and cumin seeds into Thermomix bowl
  • 9. Chop for 4 sec, speed 4
  • 10. Sauté for 5 min, Varoma, speed 1
  • 11. Add remaining ingredients except corn, cooked black beans and garnishes
  • 12. Cook for 20 min, 100°C, reverse speed 2
  • 13. Add beans to the TM5 bowl
  • 14. Cook - approx 10 min, 100°C, reverse speed 2
  • 15. Add corn and stir through by hand, just to heat through
  • 16. Serve with steamed rice, lime wedges and garnished with feta, avocado and coriander leaves

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