Sooooo under, related - the humble chilli meal.  Always served as a vegetarian offering in the studio working well for dairy and gluten intolerant guests alike.
 
Best with homemade salsa and gaucomole and served with tortilla chips, nutty brown rice, sour cream and grated cheese to top.
 
We like this recipe because its low stress.  We make the chilli and salsa the night before a workshop and then simply cook the rice, make the guacamole and place everything in serving dishes 1hr hour before serving.
 
The Robinsons crushed lime and mint cordial with a little sparkling water is a refreshing accompaniment to the meal as we do like our chilli to have a reasonable kick.