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!
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
- 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.
- Add the vegetable stock and kidney beans and stir.
- Bring to the boil, then reduce the heat and simmer for 30 minutes.
- Just before serving, season well and stir in the parsley.
- Serve with flat breads or tortilla chips.
Gimme some pastry! 🙂