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Photo of Black bean and quinoa chilli by WW

Black bean and quinoa chilli

Total Time
50 min
20 min
30 min
This one pot wonder filled with quinoa, sweet potato, black beans, corn and fresh coriander will be a crowd pleaser.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, chopped


2 clove(s), crushed

Chilli powder

2 tsp, Mexican variety

Ground cumin

1 tsp


½ cup(s), (85g), tricolour variety, rinsed

Canned diced tomatoes

400 g, (1 x 400g can)

Vegetable stock

1 cup(s), (250ml)

Orange sweet potato (kumara)

250 g, cut into 2cm pieces

Canned black beans, rinsed, drained

1 400g can, (1 x 400g can)

Frozen corn

½ cup(s), (80g)

99% fat-free, plain or natural yoghurt, unsweetened

cup(s), (80g)


  1. Heat oil in a large saucepan over medium heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Add garlic, chilli powder and cumin and cook, stirring, for 1 minute.
  2. Add quinoa, tomatoes, stock, sweet potato, beans and corn and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until quinoa and sweet potato are tender. Serve topped with sour cream and coriander.


SERVING SUGGESTION: Warmed corn tortillas. TIPS: You can use kidney beans instead of black beans. Store any leftovers (without sour cream or coriander) in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop.