When people who eat meat are catering for a vegetarian they often make a separate veggie option. I think they could make life much easier – and healthier – by creating a veggie meal which anyone can enjoy. Here’s one of my favourites: chilli (not con carne, of course). The recipe below is more of a guide than a precise set of instructions since it really depends on personal preference and your ability to handle chilli spice (remember to wash your hands thoroughly afterwards…).
- Core, de-seed and slice 1 green and 1 yellow bell pepper. Mix with a few tbsp vegetable oil and 2 garlic cloves (skin intact) and roast under a hot grill until browned, but not burned.
- Slice up 1 onion and fry in an oiled saucepan until it is beginning to caramelise.
- Add chopped fresh chilli – the amount depends on which chillis you use and how hot you like it – and stir briefly.
- Add 1 can of chopped tomatoes, small can of kidney beans, 1-2 tbsp tomato puree, 1tsp cacao/ cocoa powder, 1 tsp dried cumin, 1 tsp dried paprika, and a few twists of salt and pepper.
- Measure around half a cup of dried soya mince and pour this in, along with a touch of hot water to help it re-hydrate.
- Push the garlic cloves out of their skins, chop roughly and add to the pan along with the roasted peppers.
- Simmer for as long as you can wait before eating 🙂
I love this served with natural yoghurt, sweet potato wedges, guacamole and cheese (not all vegan options obviously!) and often find it tastes better the next day after the flavours have had a chance to really blend together.