Simple Veggie Chili Con Carne

V | VEG | P | LF | GF | SF | DF

How It's done:


440g tin sweetcorn, drained and rinsed
2 tins of red kidney beans, drained and rinsed
2 tins of chopped tomatoes
2 tbsp olive oil
1/4 cup tomato puree
500ml vegetable stock
100g quinoa, dry weight
3 red capsicums, chopped
2 celery stalks, chopped
3 garlic cloves, peeled and minced
2 medium carrots, peeled and chopped
2 medium onions, peeled and chopped
1 red chilli, chopped and deseeded
1 tbsp paprika
1 tsp salt
1 lime, juice only, to serve


In a large pan, heat the oil over medium heat before adding the garlic and onion. Cook until fragrant. Add spices, and tomatoes and cook for 3 minutes. Add veggie stock and bring to boil. Lower the heat and simmer for 4-5 minutes. Add capsicums, carrots, corn and celery. Add quinoa and red kidney beans and simmer for 15 minutes, until the quinoa is cooked through. Drizzle with lime juice to serve.

Cooking Time

25-30 mins