Three Bean Chilli

This is another good use for quinoa, it is a very saucy mix so lifts the quinoa up beautifully, you usually get loads left so perfect for your lunch the next day, or to freeze. The beans make sure you get lots of protein and are nice and full afterwards. Also, I did this with frozen veg (making it a complete store cupboard meal) in the slow cooker, leaving all ingredients on low for 8 hours but I will explain how to do it on the hob just in case.

1 cup frozen mixed peppers
1 cup frozen onions
1 x tin of Kidney Beans in water
1 x tin of black eyed beans in water
1 x tin of canellini beans in water
1 x tin of tomatoes
1 tsp chilli
1 tbsp flour (if cooking on the hob)
1 tbsp oregano
quinoa as per preference

• Fry off the onions and peppers until brown
• Add in all the beans, including the water of the kidney beans and mix well, then include your flour, chilli and oregano
• Pour over the tinned tomatoes, bring to the boil and then simmer low for half an hour
• Once thickened serve with your quinoa