How to Cook: Vegetarian Chili
One of my great trials in everyday life is food. A yeast intolerance means that the foods I can eat are few and far between. Off the list are dairy, sugar, yeast and a whole bunch of fruits, vegetables, and minerals.
Generally, I love to add spice to my food, a bit of fire can do a lot of good. After sharing a flat with a few people who don’t know how to keep their fingers off my food I developed a survival technique that is a habit that I’ve come to love. Chilies, I put them on everything. Chilies on scrambled egg, chilies in baked beans, chilies on crackers and cheese, chilies on chilies… What can I say? I love them.
Something I alway keep lurking in the fridge is a really simple veggie chili. No dairy, no sugar, no yeast. 100% edible and 100% yummy.
I’m not about to tell anyone what to cook but this is really flexible, really cheap and really easy… NO INNUENDOES INTENDED!
– Quorn mince