This recipe was born one chilli (get it?) January night, when I was craving a rich hearty chilli con carne, but a) had no mince in the house and b) could not muster the effort to go to the shop. So I delved instead into the kitchen cupboard reserves of tinned beans, topped it up with some veggies, added tomatoes, spices, and chillies, and was extremely pleased with the result. (Especially as I had enough over for 2 lunches!) It’s rich, smoky and satisfyingly savoury, despite all the lovely sweet veggies. I even convinced a very reluctant fiancé that it’s good! (With a little encouragement and a LOT of cheese. But you can’t win em all!) In fact, I was so pleased with the flavour that I didn’t miss the meat at all, and aside from what you serve it with (yogurt or cheese), it’s not only a vegetarian recipe, but a vegan one too! A very happy coincidence, as I want to start making some better choices about the food I eat. So naturally, I felt obliged to share this little discovery with you all – and I’d love to know what you think!
