Winter is truly on its way with the nights getting colder and the days getting shorter. Which I don’t mind at all as it means I can cook lots of tasty winter dishes including soups and chilli’s. I haven’t cooked a vegetarian chilli in a few years so I did a bit of googling and found this recipe.
I modified the recipe slightly so that it would cook faster, by leaving the lid on and I also added extra chilli and potato. I kept it on high heat a bit longer too. The result was a very hearty and tasty vegetarian chilli. I would recommend it.