Super Power Chilli with Charred Corn Salsa

Serves: 4

Time: 1 hour

Ingredients

• 1 tbsp coconut oil
• 1 large onion, finely diced
• 1 carrot, finely diced
• 1 celery stick, finely diced
• Large thumb-sized piece of fresh ginger, peeled and finely chopped
• 3 garlic cloves, very finely chopped
• 1 red chilli, finely chopped
• 1 tbsp coriander seeds, toasted and ground
• 1 tbsp cumin seeds, toasted and ground
• 1 tbsp chilli powder
• 1 tsp smoked paprika
• 250g quinoa
• 250g puy lentils
• 2 x 400g tins plum tomatoes
• 1l vegetable stock
• 1 x 400g tin kidney beans, drained and rinsed
• Sea salt and freshly ground black pepper

For the corn salsa:

• 2 corn on the cob
• 1 tsp coconut oil
• 2 tbsp coriander stalks, finely chopped
• 1 tsp smoky Tabasco sauce

To serve:

• 2 ripe avocados, thinly sliced
• Large handful of coriander leaves
• 2 limes, cut into wedges
• Natural yoghurt (optional)

Method

1. Melt the coconut oil in a large casserole dish 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 smoked paprika and fry for a further 2-3 minutes.

2. Add the quinoa, puy 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. Add the kidney beans and cook for a further 5 minutes. Taste and adjust the seasoning if needed and cover with a lid until ready to serve.

4. While the chilli is cooking, prepare the corn salsa. Boil the corn in a pot 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. Add the coconut oil and fry the corn kernels, without stirring, until slightly charred. Stir through the chopped coriander stalks and Tabasco sauce and season generously with salt and pepper.

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.

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