The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Halloumi & Black Bean Chilli with Quinoa & Roast Veg
A comforting chilli with a twist. Simmer creamy black beans in a fiery tomato sauce, then stir through vibrant roasted carrots and onions. Serve over a bed of fluffy quinoa and top with golden halloumi. Perfect to cozy up on a cold evening!
High protein
2/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 2 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 handful of fresh coriander
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 80g quinoa (Quinoa 100%)
- 230g black beans (Rehydrated black beans, water, salt.)
- 3 garlic clove
- 250g halloumi (use half) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 40g baby spinach
- 1 onion
- 1 carrot
Nutritional Information
Calories: 709
Protein: 36g
Carbs: 79g
Fat: 32g
Ingredients
- 2 tbsp Mexican spice mix (use a quarter) (Oregano, Smoked Paprika, Coriander, Cumin)
- 40g baby spinach (use half)
- 3 garlic clove
- 250g halloumi (use a quarter) (Milk) (cow's milk, sheep's milk, goat's milk, salt, dried mint, microbial rennet.)
- 1 tsp smoked paprika (use half)
- 1 carrot (use half)
- 1 tsp ground cumin (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 onion (use half)
- 1 handful of fresh coriander (use half)
- 80g quinoa (use half) (Quinoa 100%)
Nutritional Information
Calories: 717
Protein: 36g
Carbs: 81g
Fat: 32g
Halloumi & Black Bean Chilli with Quinoa & Roast Veg
A comforting chilli with a twist. Simmer creamy black beans in a fiery tomato sauce, then stir through vibrant roasted carrots and onions. Serve over a bed of fluffy quinoa and top with golden halloumi. Perfect to cozy up on a cold evening!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large non-stick frying pan, a peeler, a measuring jug & a sieve
Roast the veg
- Peel and cut the onion into 8 wedges. Cut the carrot into 1cm thick half-moons (peel optional)
- Place both onto the baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Roast for 20-25 mins / air fryer 12-15 mins, until golden
Prep & boil
- Meanwhile, thinly slice the half pack of halloumi and pat dry
- Finely chop or crush the garlic. Drain and rinse the beans. Rinse the spinach
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
Fry the halloumi
- Heat the large non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the halloumi and cook for 3-4 mins on each side, until golden brown. Remove from the pan and set aside
Build the chilli
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot add the cumin, paprika, garlic and the half pack of Mexican spice mix. Cook for 1 min. Season with salt and pepper
- Stir in the beans, chopped tomatoes and 50ml water (25ml for 1 person)
- Simmer for 3-4 mins, until the sauce thickens. Stir in the spinach and simmer 1-2 mins, until wilted
Finish & plate up
- Finely chop the coriander, then stir half into the chilli, along with the roasted veg. Taste and season if needed
- Share the chilli between bowls, with the quinoa alongside. Top with the halloumi and garnish with the remaining coriander
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