This is a quick and tasty recipe for a warming chili. I have cooked this on a Thursday evening, after a busy day at work. Put everything to simmer, then gone to do my laundry duties. Served with brown rice and a generous squeeze of fresh lime. You can combine with any leftover vegetables, I just happened to have none in the fridge.

Ingredients

1/2 cup multicolored quinoa
1/2 cup red split lentils
1/2 cup cooked black beans (I used canned)
1/2 Onion
1 Stalk of celery
1 teaspoon chilli powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon garlic powder
1 teaspoon oregano
1 can diced tomatos in juice
1 can measurement of water
2 bay leaves
20 grams (one square) >70% cocoa dark chocolate
salt, pepper and jalapeño/chipotle peppers to taste
1 teaspoon oil for sauteeing
lime wedges
avocado, to serve

Directions

Step 1
Rinse quinoa and lentils, reserve. Rinse beans, reserve.

Step 2
Chop onion and celery.

Step 3
Add oil to a pan, and sauté the onions, celery and bayleaf until fragrant.\r\n

Step 4
Add all the reserved lentils and quinoa, as well as all the spices. Mix well

Step 5
Add diced tomatoes and water. Bring to boil and add beans. Let it simmer for 20-30min.

Step 6
Adjust seasoning and add the chocolate. Take off the heat and mix well to combine.

Step 7
Serve with brown rice, avocado, and a generous squeeze of lime.