Slow-cooked Black Bean, Quinoa and Red Wine Chilli (One-Pot)

If there’s just one reason to love the winter months it’s the hearty soups and stews that keep you warm and nourished.

My mum gifted me a gorgeous Dutch oven for Christmas, so I was dying to take it on its maiden voyage.

What I really wanted to do was test out it’s slow-cooking abilities, and I came to the conclusion that a chilli would be the ticket – healthy, delicious, and lots left over for midweek meal prep.

Black Bean, Quinoa and Red Wine Chilli (One-Pot) vegan recipe

This recipe has plenty of everything you want in life – spice, carbs and wine.

And to top it all off, it’s a one-pot ting!

So whether your a cooking newbie or connoisseur, I guarantee this will not disappoint.

Black Bean, Quinoa and Red Wine Chilli (One-Pot) vegan recipe

Black Bean, Quinoa and Red Wine Chilli (One Pot)

This is the perfect dish for feeding a party – easily double-able, and exotic enough to make a lasting impression.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: Mexican
Keyword: black bean, chickpea, chilli, cumin, dinner, healthy, hot, paprika, protein, quinoa, red wine, spicy, sweet potato, tomato, vegan, vegetables, vegetarian


  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 1/2 tbsp chilli powder
  • 1 tbsp smoked paprika
  • 2 tsp cumin
  • 3 large cloves garlic (sliced)
  • 1 large brown onion (chopped)
  • 3 medium sweet potatoes (peeled and diced into 2cm pieces)
  • 170 g uncooked quinoa
  • 1 240g tin chickpeas (drained weight)
  • 2 240g tin black beans (drained weight)
  • 1 400g tin chopped tomatoes
  • 250 ml full-bodied red wine
  • 600-750 ml vegetable stock
  • handful chopped coriander (to serve)
  • 1 avocado (to serve)


  • Heat the olive oil in a large dutch oven over a medium-high heat. Add the onion and cook for about 5 minutes until slightly softened. Then add the chickpeas, black beans, salt, pepper, garlic, garlic powder, chilli powder, paprika and cumin. Stir until everything is well combined. 
  • Pour in the chopped tomatoes, quinoa sweet potatoes, wine and about two thirds of the vegetable stock. Cover, reduce heat to low and cook for 1 1/2 – 2 hours until the sweet potatoes are tender. Add some more stock if desired. Serve hot and top with chopped coriander. Enjoy with avocado, vegan yoghurt or vegan cheese. 
Black Bean, Quinoa and Red Wine Chilli (One-Pot) vegan recipe

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