Freezer Veggie Quinoa Chilli with Smoky Cumin

This freezer-friendly quinoa chilli is a big, warming pot built for batch cooking. Softer veg and toasted spices give depth fast, while beans and quinoa make it hearty. Portion and freeze, then reheat with a splash of stock. Top with yoghurt, lime or avocado.

Course Main Course

Cuisine Mexican

Diet Vegetarian

Keyword batch cooking, freezer meals, quinoa chilli, smoky cumin, veggie chilli

Prep Time 10

Cook Time 20

Servings Servings

Calories 655

Author Kitchen Team @ Spooning and Forking

Ingredients

1 tbsp olive oil
1 onion large, finely chopped (about 200 g)
2 carrots diced (about 180 g)
2 sticks celery diced (about 120 g)
1 red pepper diced (about 180 g)
250 g mushrooms chopped
3 cloves garlic finely chopped
2 tsp ground cumin
2 tsp smoked paprika
1 tsp dried oregano
½ tsp chilli flakes optional
2 tbsp tomato purée
400 g tomatoes 400 g tin, chopped
600 ml vegetable stock
400 g kidney beans Tin drained and rinsed (about 240 g drained)
400 g black beans Tin drained and rinsed (about 240 g drained)
120 g quinoa rinsed
1 tsp cocoa powder optional but recommended
1 tsp fine salt plus more to taste
Black pepper
1 lime cut into wedges
20 g fresh coriander chopped (optional)

To serve

200 g Greek yoghurt or sour cream
1 avocado diced (optional)
40 g Cheddar Cheese grated (optional)

Instructions

Soften the base veg

Heat olive oil in a large pot over medium heat. Add onion, carrots and celery with a pinch of salt. Cook for 8 minutes, stirring now and then, until softened.
Add pepper and mushrooms and cook for 5 minutes until the mushrooms release their water and start to brown.

Toast spices and deepen the tomato

Add garlic, cumin, smoked paprika, oregano and chilli flakes if using. Cook for 30 seconds, stirring.
Stir in tomato purée and cook for 1 minute until it darkens slightly and smells rich.

Simmer, then add quinoa

Add chopped tomatoes, stock, kidney beans, black beans, rinsed quinoa and cocoa powder if using. Season with 1 tsp salt and black pepper.
Bring to a simmer, then cook for 18 to 20 minutes, stirring occasionally, until the quinoa is tender and the chilli has thickened.

Finish and portion

Taste and adjust seasoning. Add a squeeze of lime to brighten, then stir through coriander if using.
Serve now, or cool and portion for the fridge or freezer.

Notes

Rinse quinoa well in a sieve. It removes the natural coating that can taste bitter, and it helps the quinoa stay pleasantly fluffy rather than claggy in the pot. If you forget, you will still eat it, but you may wonder why it tastes a bit sharp.

Beans should be rinsed too, mainly to get rid of excess salt and that thick tin liquid. It makes the chilli taste cleaner. If you only have one type of bean, use two tins of the same, it still works.

Nutrition