INGREDIENTS

• 2 tablespoons olive oil
• 2 vine tomatoes
• ½ a red onion, finely chopped
• 1 carrot, peeled and diced
• 1 celery stick, diced
• 3 garlic cloves, minced
• ¼ cup quinoa
• ½ teaspoon tomato paste
• 1 red chilli, finely chopped
• 500g chopped and strained tomatoes (Pomi)
• 1 teaspoon ground cumin
• 1 teaspoon red chilli powder
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 4 pickled jalapeños, diced
• ¼ cup red kidney beans, cooked
• ¼ cup butter beans, cooked
• ¼ cup black beans, cooked
• ½ cup corn kernels
• 1 red pepper, diced
• Juice of 2 limes
• ¼ cup cilantro leaves, coarsely chopped
• 2 eggs (optional – skip to make vegan)
• 1 avocado, diced
• Toasted protein bread
• Salt and pepper to taste

METHOD

1. Blanch and refresh the tomatoes in ice water. Peel the skin and discard. Quarter tomatoes and remove the inside pulp, keep aside. Dice the petals and refrigerate.
2. In a small saucepan, using ½ a cup of water, cook the quinoa.
3.  In a large casserole pot sweat the oil, garlic, chili and onion until translucent.
4. Add the carrot and celery, cook for a further few minutes. Add the tomato paste, ground cumin, red chili powder, paprika and cayenne, cook for a further few minutes.
5. Add the strained and chopped tomato, reserved tomato pulp, jalapenos, cooked quinoa, salt and pepper.
6. Bring to a boil then reduce the heat to a simmer. Cook for 30 minutes stirring occasionally.
7. Add the beans*, corn, red pepper and lime.
8. Remove from heat. The longer it stays, the better it tastes so feel free to make it a day in advance and re-heat.
9.  Top the chili with diced avocado, tomato petals, cilantro and poached egg; serve warm with protein bread.

To serve: (Optional) Poach 2 eggs and toast some protein bread.

*If using canned beans make sure there is no added salt/preservatives