One-Pot Vegetarian Chilli with Quinoa

Cut the onion in half through the root, peel and chop into roughly ½cm pieces. Peel and grate the garlic (or use a garlic press if you have one). Remove the stalk and the core from the green pepper and chop it into ½cm squares. Peel and the chop the carrot into ½cm cubes. Roughly chop the coriander. Drain and rinse the kidney beans.

Heat a splash of oil in a saucepan over a medium heat. Add your garlic and onion. Gently fry for 3 mins or until soft. Add your pepper and carrot. Gently fry for a further 3-4 mins. Add the cumin, chilli powder (a little less than we gave you if you prefer things less spicy!) and cinnamon. Stir to coat and gently fry for 30 seconds.

Add the water (amount specified in the ingredient list) to the pan along with the vegetable stock pot. Add your quinoa, kidney beans, chopped tomatoes and tomato purée. Season with pinch of salt and a good grind of black pepper and stir everything together.

Bring your chilli to the boil and then reduce to a simmer. Cover with a lid and let your chilli cook for about 15-20 mins or until your quinoa is tender.

Zest the lime into the sour cream together with a pinch of salt and a good grind of black pepper.

Prepare a ‘slurry’: place the cornflour into a small bowl with the same amount of cold water. Whisk with a fork until your cornflour is dissolved. Tip: A ‘slurry’ is a mixture that contains equal parts starch (in our case cornflour) and cold water. It’s used to help thicken a sauce, soup or stew!