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Vegetable Mesquite Spiced Chilli With Braised Quinoa
45 minutes
Using our organic Mesquite powder why not try our delicious vegetable chilli recipe! A great vegetarian version of the classic chili con carne using our mesquite powder which balances well with herbs and spices. Enjoy!


Ingredients for chili:

  • 3 1/2 cups canned tomatoes
  • 1 cup kidney beans
  • 1 cup small white beans
  • 4 garlic cloves – peeled & chopped fine
  • 1 ½ Cups corn
  • 1 large onion – chopped
  • 1 red bell pepper – chopped
  • 1 yellow bell pepper – chopped
  • 1 cup red wine
  • 2 Tbsp. of MRM Raw Organic Mesquite Powder
  • 1 tsp. chili powder
  • 1 tsp. red pepper flakes
  • 1 tsp. cayenne pepper
  • Olive oil
  • Sea salt


Braised Quinoa:
  • Bring 4 cups of vegetable bouillon to a boil and add 2 cups of quinoa, cover with a tight lid turn heat down to simmer
  • Cook until all liquid as evaporated, about 15 minutes
  • When serving garnish with baby cilantro
  • Heat up a pan with a splash of olive oil and begin by lightly cooking down the onion, peppers and garlic for 2-3 minutes.
  • Then add the corn, spices, and mesquite.
  • Cook for another 2 minutes.
  • Add the beans and red wine then bring to a boil and continue cook until the wine reduces by half in volume.
  • Add the canned tomatoes and 2 pinches of salt.
  • Then bring to a boil, reduce heat to simmer when it starts to boil and leave to simmer for 10-12 minutes.
  • Taste for salt and pepper, ready to serve!

Nutrition Information


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