Chilli in under 40 minutes!

Nov 11, 2020

 by Marty Skele

I have a recipe for you today that’s tailor-made for busy weeknights: a plant-based chili that only takes about a half-hour to make but tastes like you’ve been simmering it all day!


Everyone in the family will love it. It tastes even better the next day :-)


Bonus: This uses a lot of canned foods which makes it a perfect “raid the pantry” dinner. Make sure you get low- or no-sodium options when possible and look for BPA-free cans.


I call this “pretty” perfect because all the colors make it visually beautiful!


Pretty Perfect Plant-Based Chili

(makes 4-6 servings)


  • ½ cup (170 g) quinoa
  • ½ cup hot water
  • 2 x cans diced tomatoes
  • 3 tbsp olive oil or avocado oil
  • 2 cups (320 g) chopped onions
  • 1 cup (130 g) chopped carrots (smaller cuts = less cooking time)
  • 4 garlic cloves, minced or pressed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tbsp hot sauce
  • 2 capsicums, chopped
  • 2 cups (280 g) frozen corn
  • 1 x can black beans
  • 1 x can cannellini beans
  • Pink Himalayan salt to taste
  • Goat cheese crumbles (optional)


Place the quinoa, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat to a simmer.


While the quinoa cooks, heat the oil in a large soup pot or saucepan. Sauté the onions, carrots, garlic, cumin, chili powder, and hot sauce for 5-6 minutes, until they start to soften. Stir in the capsicums and sauté for 4-5 more minutes. Stir in the tomatoes, corn, and beans, and heat thoroughly on low heat.


Taste the quinoa; when it is cooked but still chewy, add it to the pan with its liquid.

Cover and simmer for a few minutes for the flavours to meld. Add salt to taste. Serve plain or topped with goat cheese crumbles.


Hope you enjoy this!


If you need more healthy strategies, I can help!


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Make it an amazing day!

Marty Skele