Scrumptious Sweet Potato & Bouncy Black Bean Quinoa Chili

veg chilli

This one was inspired by a recipe I found on which has some lovely recipes.  To be honest I didn’t even feel like I had missed the meat it just made a tasty change.  Give it a try I don’t think you will be disappointed.


1 large sweet potato, chopped

Half a butternut squash, chopped

1 parsnip, chopped

1 carrot, chopped

1 large onion, diced

1 large red or green pepper, diced

4 garlic cloves crushed

1 tin of black beans or red kidney beans

2 tablespoons of sun dried tomatoes,  (check the Syn value if you are following Slimming world, this recipe should make a good 4 portions if not more so should be negligible)

3 ā€“ 4 cups vegetable bouillon or stock

2 tablespoons tomato puree

1/2 cup uncooked quinoa

1 ā€“ 1 1/2 tablespoons chili powder

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon ground coriander

1/2 teaspoon cayenne more or less to taste

Salt & pepper to taste


Try and remove some of the oil from the sun dried tomatoes by patting dry with kitchen paper if you can be bothered.

Stir fry the vegetables for a couple of minutes and then add all ingredients into a slow cooker and cook on medium for about 4-5 hours checking half way through if you are in just to make sure the mix does not get too soft. Alternatively cook in the oven at about 180 for about 4 hours or until the texture is to your liking.

A complete meal all in one, perfect for a cold winters evening.


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