This is one of the most delicious chilli recipes I have ever made. Talk about comfort food! It’s perfect for the winter months when you just want to tuck into something warm and satisfying. Makes 4-6 servings so I freeze half of mine for another day.
You will need:
2 Tablespoons of Coconut Oil / Butter (use coconut oil for a vegan version)
1 kg Quorn/Soya Mince (sirloin for meat eaters)
2 Chopped Onions
2-4 Cloves of Garlic, minced
1 Red Pepper, chopped
1 Orange Pepper, chopped
1 Tin Kidney Beans
1 Tin Black Beans
2 Tins Chopped Tomatoes
1 Tube Tomato Paste
1 Cup Quinoa, rinsed
2 Cups Vegetable Stock
1 Tablespoon Chilli Powder
1 Tablespoon Paprika
1 Tablespoon Cumin (either ground or seeds)
Himalayan Rock Salt & Pepper to taste
1 Avocado
Jalapeño Chillis
Dollop of Natural Yogurt (leave this out for a vegan version)
In a large pot melt the oil and cook the onions and garlic until they are soft and browned, add the chilli powder, paprika and cumin and stir together, add the mince and allow it to soften add the peppers and cook for about 5 minutes.
Add the kidney beans, black beans tomatoes, tomato paste, quinoa, stock, salt and pepper. Allow the mixture to simmer slowly, stirring occasionally. The flavours will develop with time so if you have a couple of hours to cook the chilli and allow it to stand before serving then take it, everything tastes like magic after a few hours, my husband thinks its better the next day.
Serve in bowls with avocado, natural yogurt, jalapeños and hot sauce.
Comfort right there !
