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Mexican Black Bean Chilli with Molasses, Quinoa & Avocado
Prep Time
15 mins
Cook Time
15 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Author: Joanne
  • 1 large brown onion peeled, diced small
  • 1 sweet red pepper
  • 300 g sweet potatoes peeled, diced small
  • 2 cloves garlic minced
  • 1 red chilli seeds removed - optional depending on preferred heat
  • 2 cups cooked black beans use tinned or pre-cooked
  • 1 cup tomato passata
  • 1 cup vine tomatoes halved
  • 1 TBSP boullion powder or veg stock
  • 1 TBSP dried mixed herbs
  • 1 TBSP blackstrap molasses
  • 2 tsp wholegrain mustard
  • 2 handfuls spinach washed
To serve
  • 4 cups cooked quinoa
  • 1/2 avocado sliced to make 4 equal portions
  1. Begin by adding the diced onion to a large pan, add 1" of water and cook gently on a low heat with a lid secured, for 6 minutes.

  2. After 6 minutes, add the diced sweet red pepper and sweet potatoes and return the lid and cook for a further 5 minutes.

  3. Next, add the garlic, chilli, black beans, passata, vine tomatoes, boullion powder or veg stock, dried mixed herbs, blackstrap molasses, wholegrain mustard and a cup of water. Bring to the boil then turn down to a simmer for 15 minutes with the lid secured.

  4. After 15 minutes, remove the lid and give everything a good stir to prevent sticking to the bottom of the pan.

  5. Now, stir through the spinach until incorporated.

  6. Serve with the quinoa and avocado and season to taste.