With a title like Vegetarian Chilli, it’s tempting to start “Take one vegetarian …”

But that would be silly…….

The first time I cooked chilli con carne was a long time ago, when chillies were thin upon the shelves of English Green Grocers. Times change and now it is independent Green Grocers which are thin on the retail shelf. Chillies are now common, in various guises, in even the meanest of supermarkets. This is progress.

So it was that I found myself making chilli for friends who liked their food spicy. Using chilli powder I misread the recipe and added 4 tablespoons not teaspoons. For me, the result was quite interesting both that evening and the next day! (Is it really possible that it was hotter on exit than entry?) Unfortunately things were more complicated for one guest who, next day, was admitted to hospital with a perforated ulcer. He has a less macho attitude to spicy food these days so all’s well that ends well.

Gone are the days when new kitchen staff would be handed a finger chilli and told it was a sweet pea with a remarkable flavour best experienced by chewing it whole. Health and Safety rules and lawyers are not far behind. This is progress.

So here’s the warnings – taste your food as you prepare, and in the case of chillies don’t scratch your tender bits or rub your eyes until you’ve washed your hands (unless, of course, you like to experience new and interesting sensations for which I absolve myself of all liability – on your bits be it).

Recipe for Three Tin Chilli

An easy chilli recipe for people who don’t want to use meat or meat substitute.

Ingredients

Tin Chopped Tomatos

Tin Chick Peas (for added crunch)

Tin Kidney Beans

1 or 2 chopped Finger Chilli Peppers or alternatives of your choice

1 chopped Onion red or white

1/2 chopped Pepper or Sweet Pointed Pepper

Carrot grated (optional)

2 or 3 crushed Cloves of Garlic

Mixed Herbs dried or fresh (Basil, Oregano, Crushed Cumin, Parsley)

Tomato Puree

Olive Oil

Veg Stock Cube

Salt

Pepper

Other Veggies found in your fridge

Method

Fry the chopped onion in a little oil, add the chopped pepper, chopped chilli, grated carrot, crushed garlic and any other fresh ingredients. Fry for a few minutes.

Add the tinned ingredients, the herbs and stock cube and simmer until the desired level of softness has been achieved – say ten minutes.

Whilst this is cooking get some green cabbage or similar and boil or steam for a few minutes – two or three will do unless you like soggy greens!

Plate and enjoy.