Quinoa & Bean Chilli

This is one of the most delicious chilli recipes I have ever made. Talk about comfort food! It's perfect for the winter months when you just want to tuck into something warm and satisfying. Makes 4-6 servings so I freeze half of mine for another day.You will need:2 Tablespoons of Coconut Oil / Butter (use coconut oil for a vegan version)1 kg Quorn/Soya Mince (sirloin for meat eaters)2 Chopped Onions2-4 Cloves of Garlic, minced1 Red Pepper, chopped1 Orange Pepper, chopped1 Tin Kidney Beans1 Tin Black Beans2 Tins Chopped Tomatoes1 Tube Tomato Paste1 Cup Quinoa, rinsed2 Cups Vegetable Stock1 Tablespoon Chilli Powder1 Tablespoon Paprika1 Tablespoon Cumin (either ground or seeds)Himalayan Rock Salt & Pepper to taste1 AvocadoJalapeño ChillisDollop of Natural Yogurt (leave this out for a vegan version)In a large pot melt the oil and cook the onions and garlic until they are soft and browned, add the chilli powder, paprika and cumin and stir together, add the mince and allow it to soften add the peppers and cook for about 5 minutes.Add the kidney beans, black beans tomatoes, tomato paste, quinoa, stock, salt and pepper. Allow the mixture to simmer slowly, stirring occasionally. The flavours will develop with time so if you have a couple of hours to cook the chilli and allow it to stand before serving then take it, everything tastes like magic after a few hours, my husband thinks its better the next day.Serve in bowls with avocado, natural yogurt, jalapeños and hot sauce.Comfort right there !