I love the spicy comforting taste of chilli, and it's a perfect meal to enjoy with friends on a cold evening with a glass of wine or beer. Several of my friends however, don't eat meat, and so this version satisfies not only the vegetarians but also devout carnivores! As a host, the even better part is that the vegetarian version is also cheaper! If at all possible try to use organic vegetables as you will probably find the flavour superior. Feel free to vary the vegetables used in this chilli to your own taste (or according to what you have available) one of the great things about meals like chilli is that you need never have exactly the same meal twice! Also, vary the quantities of spice according to your own taste. The quantities shown in this recipe serve 4, and I would suggest that even if you are only feeding one or two people, you make the full quantity and freeze what is left for a quick and healthy meal at a later date.

Ingredients

• 2 Onions, chopped
• 2 Peppers, chopped (I prefer to use one red and one green)
• 1 Courgette, diced
• 2 Chillis, finely chopped
  
• 150g Mushrooms, sliced
• 2 tins Chopped tomatoes
• 1 tbsp Tomato puree
  
• 3 cloves Garlic, finely chopped
• 1/2 tsp Paprika
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 2 Vegetable stock cubes
• 1 tin Kidney beans
• 1 tin Pinto beans
  
• 1 tbsp Fresh oregano, chopped
• Freshly ground black pepper

Method

1. Lightly fry the onion, peppers, courgette, chillis and mushrooms for 10 minutes, or until the peppers have softened.
2. Add the remaining ingredients and mix well.
3. Simmer the mixture for 20 minutes, stirring occasionally, allowing the flavours to mingle and the vegetables to cook.
4. Serve immediately with rice.