Mexican Style Chicken Chilli

Bring a large saucepan of water to the boil over high heat. When boiling, stir in and dissolve half the stock powder. Stir in the quinoa and bring back to the boil. Lower the heat and simmer until the quinoa has doubled in size and the seed has visibly spit, 12-15 mins. Drain into a sieve and return to the pan off the heat. Cover with a lid and set aside.

Halve the pepper and discard the core and seeds. Chop into small pieces. Zest the lime then chop into wedges. Drain and rinse the kidney beans in a the sieve.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the diced chicken and stir-fry until browned all over, 4-5 mins. Lower the heat and stir in the remaining Mexican spice and the peppers. Cook, stirring, for another 2 mins. Pour in the tomato passata and remaining stock powder, stir in half the kidney beans and bring to the boil. Reduce the heat and simmer until thick and tomatoey, 6-8 mins, stirring occasionally.

When the quinoa is cooked and drained add the lime zest and the remaining kidney beans. Gently stir through. Season to taste with salt and pepper if needed. Stir the roasted squash and a squeeze of lime juice into your chilli and season to taste with salt and pepper if needed.