Vegan Chilli

Serves 4
Time 45 minutes


1 tbsp extra virgin olive oil
2 red onions, finely diced
2 garlic cloves, grated
2 red capsicums, roughly chopped
1 long red chili, chopped
1 400g tin diced tomatoes
1 ½ cups walnuts, crushed
500ml vegetable stock
2 tsp chilli powder
2 tbsp ground cumin
2 tbsp smoked paprika
½ tsp ground oregano
⅓ cup uncooked quinoa
1 cup tinned sweetcorn, drained and rinsed
3 cups tinned black beans, drained and rinsed
1 bunch coriander, chopped
Juice of ½ lemon
1 avocado, diced
Salt and pepper


In a large pot over medium heat, add the olive oil, onion and garlic and sweat off for 2-3 minutes.

Add the capsicum, chilli, tinned tomatoes, walnuts, vegetable stock, chilli powder, cumin, paprika and ground oregano. Season with salt and pepper and stir well to combine.

Stir in the quinoa, corn and black beans, then reduce the heat to low, cover with a lid, and cook for 30 minutes.

Stir the lemon juice and coriander through the cooked chilli, then top with the diced avocado to serve.