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Quinoa chilli with avocado & coriander served in a bowl

Quinoa chilli with avocado & coriander

A star rating of 4.8 out of 5.40 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Pack in the nutrients with this meat-free chilli. It delivers five of your 5-a-day and is low in fat

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
low inkcal565
low infat21g


  • 1 tbsp rapeseed oil
  • 1 onion , sliced
  • 2 garlic cloves , chopped
  • 1 green pepper , chopped
  • ½-1 tsp smoked paprika
  • ½-1 tsp chilli powder
  • 2 tsp cumin
  • 2 tsp coriander
  • 400g can chopped tomatoes
  • ½ tsp dried oregano
  • 2 tsp vegetable bouillon powder (check the label if you’re vegan)
  • 80g quinoa , rinsed under cold water
  • 400g can black beans , drained and rinsed
  • generous handful of coriander , chopped
  • 2 tbsp bio yogurt or coconut yogurt (optional)
  • 1 small avocado , stoned, peeled and sliced


  • STEP 1

    Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.

  • STEP 2

    Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.

  • STEP 3

    Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

Goes well with

Recipe from Good Food magazine, November 2019


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A star rating of 4.8 out of 5.40 ratings

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