Everyone has their favorite chili, and Barry Lewis, host of My Virgin Kitchen, loves the versatility of his vegetarian version. "It's so customizable: you can add meat in it," Lewis says in the video below. "[Or] you can make it vegan by not adding the [cheese and] sour cream at the end."

Watch the video to see how Lewis makes this versatile, vegetarian twist on a classic comfort food, then scroll down to view suggestions for ways to turn up the heat.

Be prepared -- this is delicious chili. "Oh my goodness, guys, this is bum smackingly good!" Lewis raves.

Preparation Time: 30 minutes
Total Time: 50 minutes
Serves: 3-4

Ingredients
3.5 ounces (100 grams) quinoa, rinsed
6 fluid ounces (180 milliliters) water
Cooking oil
1 small red onion, chopped
2 cloves garlic, chopped
1 heaping teaspoon cumin
1 tablespoon mild chili powder
21 ounces (600 grams) canned tomatoes, chopped
18 ounces (500 grams) mixed beans, partially drained
1/2 zucchini (courgette), sliced
2 chili peppers of your choice, seeds removed and chopped
3 sweet bell peppers, seeds removed and chopped
1 tablespoon oregano, dried
Black pepper to taste
4 ounces (120 grams) canned sweet corn, drained
Topping: Grated cheese, sour cream & chopped coriander

Directions
1) Put quinoa and water into a small saucepan over low heat; cover and simmer for about 15 minutes or until water is completely absorbed.

2) While quinoa simmers, put oil into large frying pan over medium-high heat. When oil is hot, add red onion. Stir until softened, about 5 minutes.

3) Add garlic, cumin and chili powder to onions and mix well.

4) When onions are coated with spices, add tomatoes and mixed beans. Stir, then add zucchini slices, all chopped peppers, oregano and black pepper to taste.

5) Let mixture simmer for 15-20 minutes.

6) When chili reaches a pleasing texture, add cooked quinoa and corn. Stir to mix thoroughly and keep over low heat until chili is hot all the way through.

7) Pour into serving bowls and garnish with cheese, sour cream and coriander.

Lewis notes that he used very mild peppers when creating the video because he was making the chili for his young daughters to eat. He suggests turning up the heat by using a hotter variety of chili pepper, such as scotch bonnet or jalapeno.

Quinoa alternatives include brown or white rice -- couscous is definitely recommended for this particular recipe.

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