Cookbook Club: The Vegetarian Kitchen and a healthy pot o’chilli

Pot O Chili 1

I’m so thrilled to introduce to you today one of my favourite vegetarian cookbooks: The Vegetarian Kitchen by Melissa Bushby. The cookbook contains more than 140 delicious meat-free meals (some of them vegan) including soups, impress-your-guests main meals, breads and delectable desserts.

I’m a real fan of all things chilli, so I chose the hearty pot o’chilli recipe – perfect for the colder weather we’ve been experiencing. This chilli is not overwhelmingly hot, but if you are a bit fainthearted I would suggest that you only use one chilli and omit the cayenne pepper. I was initially a bit concerned about the amount of chilli the recipe makes, but it fed four people generously.

This recipe is definitely a new favourite and will be on our menu often. Absolutely delicious!

Pot O Chili 2

Pot O Chili 3


2 tablespoons vegetable oil

1 large onion, peeled and chopped

2 teaspoons crushed garlic

2.5 cm piece ginger, grated

2 to 3 chilies, diced

Half a teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon paprika

2 teaspoons dried origanum

410 g can chopped tomatoes

60 ml tomato sauce

1 tablespoon tomato paste

500 ml vegetable stock

375 ml prepared red kidney beans

Salt and black pepper to taste


  1. Heat the vegetable oil in a pot and fry the onion, garlic, ginger and chilies until softened. Add the spices, origanum, tomatoes, tomato sauce and tomato paste and stir well.
  2. Add the vegetable stock and kidney beans and stir.
  3. Bring to the boil, then reduce the heat and simmer for 30 minutes.
  4. Just before serving, season well and stir in the parsley.
  5. Serve with flat breads or tortilla chips.

Pot O Chili 4

Gimme some pastry! 🙂

Vegetarian Kitchen - Lentil Pie (4 of 7)

Rhona made the most delicious cornish lentil pies. It changed my life. No jokes! Check out the recipe at What To Do In The Garden Hood.


4 thoughts on “Cookbook Club: The Vegetarian Kitchen and a healthy pot o’chilli

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