Making a meatless chilli con carne is surprisingly simple. Replacing beef or pork with legumes or grains such as lentils and quinoa makes for a deliciously light, yet rich and filling meal.

You may be thinking it’s not going to fool you, or the meat eater in your life, but I promise when you serve it up with a spicy smoky corn salsa and all the other accompaniments, nobody will have any complaints.

Melt the coconut oil in a large casserole over a medium-high heat.

Add the onion, carrot, celery and ginger and fry for four to five minutes, until just tender.

Stir in the garlic, red chilli, coriander and cumin seeds, chilli powder and paprika and fry for a further two to three minutes.

Add the quinoa, lentils, plum tomatoes and vegetable stock and bring to the boil. Reduce the heat, season with salt and pepper and simmer gently for 45 minutes, or until the grains are tender and cooked through. Keep adding liquid if required, until the grains are tender.

Add the kidney beans and cook for a further five minutes. Taste and adjust the seasoning and cover with a lid until ready to serve.

While the chilli is cooking, prepare the corn salsa.

Boil the corn in a pan of water for 8-10 minutes, or until tender. Slice the cooked corn kernels off the cobs. Heat a large frying pan over a high heat.

Add the coconut oil and fry the corn kernels, without stirring, until slightly charred. Stir through the chopped coriander stalks and Tabasco and season generously with salt and pepper.

Serve the chilli in deep bowls, topped with avocado slices, spoonfuls of corn salsa, coriander leaves, lime wedges and a dollop of yoghurt, if using.