Vegetable Chilli

Chilli con carne was a staple of the last century student and then impoverished parent life as it uses mince and a pulse, both reliably cheap, in an interesting and as we once thought, an exotic way. Now everyone knows something about Mexican food and a 'chilli' will have fresh herbs and lime juice in, and often be made with chunks of beef. I have a recipe for one version which works well with beef, mince in this case, but transfers to vegetarian very effectively.  In my experience, meat eaters are as happy to have it and it is really useful for partys or big gatherings as you can just increase it to suit. You can add more veg, and vary them, and add extra tomatoes - or just double it all. It uses what we once would have called storecupboard ingredients but which you will probably have to buy just for this. But the purchase will last for 2 meals.

Vegetarian Chilli
to feed 4 generously or just enough for 6

1. 1 onion plus 2/3 cloves garlic - soften in a little olive oil in a large pan
2. Add 3 carrots chopped and cook a little longer
3. Add 2 courgettes, stir around and then add 1 can tomatoes (or a carton)
4. Add 1 tin of blackeyed beans, and 1 tin cannellini beans which you have drained and rinsed
5. I know red kidney beans are the traditional chilli pulse but without meat they seem a bit too,well, meaty. But of course you may prefer them
6. Add 1/3 jar hot jalapeno chillis which you have chopped and 1/3 jar chilli and tomato relish. These can vary in quality and size of jar so go carefully. You may want to add up to 1/2 jar of each, so add some and then taste after 20 mins or so.
7. Season, check you have enough liquid - you could add another tin of tomatoes here - and then cook on a gentle heat for at least 20 mins
8. Add 1/4 lb chopped mushrooms and cook for another 10 mins or so
9. Then add the juice of a lime, stir in, taste and adjust as you like. You can cook it for longer and  it reheats easily without any loss of oophm
10. Serve with lots of fresh coriander stirred in and some creme fraiche or yoghurt on the side. Plus jacket potatoes or rice or crusty bread and a salad -  etc.