Vegetarian Chili
"I’ve been having a tug of war of sorts with chilies for a while now. My objective has been to establish the amount of - respectively - fresh, dried, green, red, large or small chilies that will create the degree of hotness I want. Their objective has been to either lay dormant and pretend they are sweet peppers, or burn me alive. A small battle was won with this vegetarian chili though. I managed to hit the right balance: a nice kick but not gasping for water. The recipe is dead simple beside that, and a good weekday supper if you put in canned beans. Soaking and boiling is as much worth the bother as it gives you the right cookedness – tinned beans might get mushy after half an hour in the company of tomatoes."
Serves2 People
Preparation Time1 hr
Cooking Time20 min