A while ago I wouldn’t have even considered a chilli without the carne but this recipe is so tasty and filling you really don’t miss it! It makes a dinner in no time at all and can also be left in a slow cooker.
Tinned chick peas
Tinned kidney beans
Tin of baked beans
1 red onion diced.
8 sliced mushrooms.
1 tsp cumin
1 tsp chilli powder
1 tsp smoked paprika
1 bay leaf
Stock (chicken, beef or vegetable)
Lemon wedges and dried parsley or coriander to serve
Rinse the quinoa and then add to a pan of boiling stock. (As a rough guide I use 1 cup of quinoa to 2 cups of water but occasionally top it up).
Put all of your other ingredients in a large pan, bring to the boil and then simmer for 15-20 minutes. It’s that simple!
Drain quinoa and serve up the chilli, sprinkle with dried parsley or coriander a squeeze of lemon and you’re done!
I’ve also tried it with brown rice and plain yoghurt. If there’s any leftovers (unlikely for me) it freezes really well too.