Versatile chili recipe to serve 4 - 6 people. Serve on baked sweet potato, a bed of greens or with rice. Top with avocado.
To a large pot on the stove, add the olive oil, chopped onion and garlic. Slowly sweat and cook for a few minutes. Add the chopped bell peppers and cook for a further 10 minutes.
Chop the coriander stalks and add to the pot followed by the spices and chili. Let them heat up for about 30 seconds to a minute.
Add the can of chopped tomatoes and mix all the spices thoroughly. Follow with the quinoa, water and stock.
Bring to a boil. Reduce the heat to simmer. Add in the beans and corn and let the mixture gently boil for about 30 minutes. The quinoa should be cooked in 15 minutes already, but give it time to let the flavours develop. Stir occasionally.
Add salt and pepper to taste. Chop the coriander leaves and add them to the pot, reserving a few leaves for garnish. Serve over rice, in a sweet potato or with a salad. Add avocado.