Inspired by something I saw online, I’ve been meaning to create a vegan chilli for a while now. It seems that quinoa not only behaves well when slow-cooked, but is the perfect texture to bulk out a spicy bean dish such as a chilli. We often have friends and family over for birthday parties that go on until teatime, and a slow-cooked meal with lots of easy accompaniments is the way to go if you want to feed the five-thousand without breaking a sweat. Plus bowl food is easy for people to eat when standing up.

This vegan quinoa chilli is amazingly easy to make as a big batch, which is what the recipe here is for. And because you’re serving it with all the usual (non-vegan) accompaniments, each portion size will be reduced.

 

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