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This chilli can be served over rice or in a buddha bowl with toppings if you don’t want to do the cheesy corn-chips thing. Hard-core chilli eaters can ramp up the heat by adding more Mexican seasoning or adding a scattering of sliced fresh chilli or dried chilli flakes before serving.

MEXICAN SEASONING

1 heaped tbsp ground cumin
1 tbsp ground chilli
2 tsp sugar
1 tsp dried oregano
1 tsp salt

Place the ingredients in an airtight container or jar, shake well, then store with your spices.

LOADED QUINOA CHILLI NACHOS

1 tbsp oil1 onion, chopped2 cloves garlic, crushed21 tsp Mexican seasoning (see above)1 tsp400g can chopped tomatoes500g pumpkin, kumara or butternut, peeled and chopped into roughly 1cm pieces3 cup quinoa, uncooked2 cups vegetable stock2 tbsp tomato paste425g can chilli beans in sauce