Super Power Chilli with Charred Corn Salsa

Method

1. 1. Melt the coconut oil in a large casserole over a medium-high heat. Add the onion, carrot, celery and ginger and fry for 4-5 minutes until just tender. Stir in the garlic, red chilli, coriander and cumin seeds, chilli powder and paprika and fry for a further 2-3 minutes.
2. 2. Add the quinoa, lentils, plum tomatoes and vegetable stock and bring to the boil. Reduce the heat, season with salt and pepper and simmer gently for 45 minutes, or until the grains are tender and cooked through. Keep adding liquid if required until the grains are tender.
3. 3. Add the kidney beans and cook for a further 5 minutes. Taste and adjust the seasoning and cover with a lid until ready to serve.
4. 4. While the chilli is cooking, prepare the corn salsa. Boil the corn in a pan of water for 8-10 minutes, or until tender. Slice the cooked corn kernels off the cobs. Heat a large frying pan over a high heat.
5. 5. Add the coconut oil and fry the corn kernels, without stirring, until slightly charred. Stir through the chopped coriander stalks and Tabasco and season generously with salt and pepper.
6. 6. Serve the chilli in deep bowls, topped with avocado slices, spoonfuls of corn salsa, coriander leaves, lime wedges and a dollop of yoghurt, if using.

• Autumn
• Winter
• Healthy
• Main Meals
• Vegetarian
• vegetarian
• healthy
• Mexican

Ingredients

• US
• METRIC

You'll Need