10-Minute Chilli

By • February 15, 2016 0 Comments

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10-Minute Chilli


Author Notes: This recipe is ready in about 10 minutes from start to finish. Full of flavour and loaded with protein. The Goodness Exchange

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Serves 4

  • 1 red onion
  • 2 400 gram can black beans, drained and rinsed
  • 1 40 gram can chickpeas, drained and rinsed
  • 1 400 gram can finely chopped tomatoes
  • 2 celery stalks
  • 2 cloves garlic, finely chopped
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon apple cider vinegar
  • 1 splash olive oil
  • 1 pinch sea salt and ground pepper

Entirely optional quinoa and salsa

  • 1 cup cooked quinoa or rice
  • 1 large ripe tomato
  • 1 small red onion
  • 1 juice of 1 lime
  • 1 handful coriander, washed
  • 1 pinch sea salt and pepper
  • 1 avocado
  1. Finely chop garlic.
  2. Toss the onion and celery in a food processor and chop to a fine dice.
  3. Heat a large saucepan or soup pot on medium heat and add a good glug of olive oil.
  4. Add garlic and cook for 30 seconds or until fragrant.
  5. Add chopped onion and celery and cook for 1 minute.
  6. Add dried herbs and cook, stirring, for 2 minutes.
  7. Add tomatoes and stir for 1 minute.
  8. Add stock. Add black beans and chick peas. Season well with sea salt and pepper and cook for 3 minutes. Done!
  9. Place all salsa tomato, capsicum, onion, lime, coriander and salt and pepper in a food processor and blitz for 10 seconds
  10. Serve chilli in a bowl on its own or with a spoon of quinoa, salsa and fresh avocado.

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